boneless pork butt question???

[grillfella]

Doing my friends daughters party I picked up a couple of boneless pork butts from Restaurant Depot by mistake, I figure oh well I usually get bone in. Anyway any special way to smoke? do they differ in cooking times from bone in?

thanks in advance

Bill D

 

[big matt]

LoL!!.I did exactly the same thing last week at RD..I was to busy looking at the money muscles and it dosent help when the boneless are right next to bone in..anyway how I dealt with the problem I used butcher twine and tied them up so the meat was more of a solid mass..the cook times were about the same but I did notice a little longer stall around 175..but other than that it came out good.

 

[grillfella]

LoL!!.I did exactly the same thing last week at RD..I was to busy looking at the money muscles and it dosent help when the boneless are right next to bone in..anyway how I dealt with the problem I used butcher twine and tied them up so the meat was more of a solid mass..the cook times were about the same but I did notice a little longer stall around 175..but other than that it came out good.

Thanks Matt :-D That is what worried me the mass was not there I will tie with butcher string

 

[sroxberg]

Grillfella, I have been cooking lots of boneless pork shoulder since my local Costco stopped carrying the bone in variety.

Twine would work great, but I've generally folded it back together and used three bamboo skewers crossing through the meat at angles to stop movement and hold it together. Works well for me and in fact I now prefer to cook them boneless.

 

[grillfella]

Grillfella, I have been cooking lots of boneless pork shoulder since my local Costco stopped carrying the bone in variety.

Twine would work great, but I've generally folded it back together and used three bamboo skewers crossing through the meat at angles to stop movement and hold it together. Works well for me and in fact I now prefer to cook them boneless.

sounds good will try. I am about to put them on within the hour

 

[Vince B]

LoL!!.I did exactly the same thing last week at RD..I was to busy looking at the money muscles and it dosent help when the boneless are right next to bone in..anyway how I dealt with the problem I used butcher twine and tied them up so the meat was more of a solid mass..the cook times were about the same but I did notice a little longer stall around 175..but other than that it came out good.

Grillfella, I have been cooking lots of boneless pork shoulder since my local Costco stopped carrying the bone in variety.

Twine would work great, but I've generally folded it back together and used three bamboo skewers crossing through the meat at angles to stop movement and hold it together. Works well for me and in fact I now prefer to cook them boneless.

+3 on this. I have done my last few from Costco being boneless and tied them. I personally thought they were more consistently cooked and were very moist all the way through. Not that bone in did not work for me but the boneless seemed better for what it's worth. Try it I think you'll agree. Vince

 

[bmanMA]

I've done the same tying deal also with them. I'm going to not do this next time I get one to maximize the surface area of the meat to the smoke and rub. Not a new idea I know, but I am sitting here looking at my boneless turkey breast all splayed out smoking away and wondering why I've bothered tying up my butts.