I need help, boneless butts


 
J

JimH TX

TVWBB Pro
I always smoke bone in butts, but Mom bought two from Sam's in a cryopac and I was stunned that they were boneless. One was obviously boned by an apprentice, it's nearly in pieces. So I plan on wrapping them both in cheesecloth to hold them together. I normally cook 9 lb butts for 12 hours but I don't know what adjustments to make for boneless butts. The bone carries heat into the roast so do I have to cook them longer or shorter? I judge when they are done by how the meat shrinks from the bone. Any advice would be appreciated. Thanks, Jim
 
Thanks Josh, that was just the thread I needed to read. Sam's getting boneless butts from the supplier was a real curveball.
 
I completely understand. I picked up a case of 10 butts and 6 or 8 were boneless. Big shock as my butcher had no clue either.
 
My costco only carried boneless. No worries, butcher twin would be awesome but Ive just put them in and tuck them together. actually have ended up with insane amounts of bark because of all that new surface area. Dont let it phase you
 
My butcher always has boneless butts for 2 dollars a pound. No massive fat cap or bone to pay for. He also ties them for free! These butts have just enough fat in them. They also have lots of pockets to get heat and smoke inside. This also gets you more bark because it has more surface which I love. Just check the internal temperature as normal. I personally never use just a time frame. All meat is different as is the outside temp.... Happy smoking guys!
 
Thanks for the help everyone, it worked out. Instead of butcher's twine I used these silicone bands my sister gave me last year. They worked great and held the butts together perfectly.

Thanks again, Jim
 
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