need some input on feeding a large group of people


 
I think the bone adds a flavor to the meat you don't get with the boneless butts. JMO... I also don't care for Costco spare ribs. Not very meaty. But that's here in Colorado. They may be great where you are. And, not that I know every competition cook but, the one's I do know would've never cook a boneless butt in comps.
 
I've used Costco boneless butts for semi-large groups for 4 or 5 years. Yes, I agree that I'd prefer a bone-in butt, but it was a cost reason. They are usually trimmed pretty well. But I've been exceptionally pleased with the Costco boneless butts when I've TIED (not TRIED) them to a compact shape so that they would cook more evenly. I believe that tying them is important.

Another plus with the Costco boneless butts is that one can season them deeper into the cuts than a whole butt. Use a little less rub in the cuts than on the outside.

Rita
 
ok last question hopefully before the next post is pictures of the incredible results.
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does the flat cook faster than the whole brisket? i'm asking because i'm just going to cook until the flat is done and then remove the point to make burnt ends. i've never done this before and generally just checked the temp in teh fattest section which, most likely, included the point. in other people experience, at 250, what should i estimate, time-wise for just the flat to be done?
 
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