Prepping Boneless Pork Butt


 
I prefer bone-in also.. sometimes when I do a cook for charity, friends or whatever I ask them to bring the meat to me and often time they will bring Costco boneless. I like to rub them then tie tight so they don't flap around and avoid the surface area like Paul said.
 
Hmmm. I was looking for boneless aficionados. It's easy to pick up boneless butt's from my Costco. Bone-in are more difficult to find.

Boneless -
Do you tie them up?
If not, how do you apply the rub? Boneless has a lot more surface area.
 
I like doing boneless butts from Costco. I rub the meat and put some rub inside where the bone was, then I use 3 pieces of butcher's twine and tie the meat together so it is in the same shape as a bone in butt. Then cook as usual.
 
I only buy boneless on purpose if I want to make sausage. I think any meat cooked on the bone has better flavor. Just my humble opinion.

Sams usually has bone in butts, at least the ones near me

Haven't been really happy with COSTCO for bbq meats, generally go to Restauant Depot, or SAMS in a pinch as they're closer
 
Don, I'm in a similar boat as Patrick. I get my smoking meat from the Fresh Market and I can only get boneless butts from them. So I buy the size boneless I need, rub it all over, including the inner parts exposed by the de-boning, and then form it to a typical shape. A couple of years ago my sister gave me some rubber bands used for cooking that are made of silicone; they can take temps very high and snap back to shape. I use a couple of these bands to hold the butt in shape and smoke away. I too prefer bone-in, but for the quality of meat I get from the FM I'll gladly take the boneless. And nobody complains! Good luck!
 
I don't know, but I've been told, the bone pulled out easy let's you know when it's done.

Just my .02
 
My answer is the same as most who do boneless. I get them from Costco rub them all over, tie the with kitchen twine and cook them the same way. Can't find bone in, but get no complaints on the pork.

Only issue I have found is keeping it tied up tight enough so that it cooks as evenly as possible.

Remove at 190 or so, foil and hold for a couple hours and pull.
 
I have a Smart and Final and they have Farmer John butts bone in and boneless. Bone in for me!!
Slather the butt down in yellow mustard for one week. Rub three days before the cook. Inject with peach or mango nectar the night before with the fat cap down. Entire cook fat cap down. At 150 internal, I pull the butts and cover in brown sugar and foil and cook until 200 internal. Rest for two hours covered. Pull and eat good for the next 3 to 4 days!! My 2 cents.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ScottE:
Slather the butt down in yellow mustard for one week. Rub three days before the cook. </div></BLOCKQUOTE>
Doesn't sound like something I'd do, but I'm curious, what is the point?
 
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