Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: rickmort on May 13, 2019, 08:43:37 PM

Title: Boneless Pork Butt
Post by: rickmort on May 13, 2019, 08:43:37 PM
Hi All, Been a while since i've been on here, but still smoking strong with the PBC.

I do have a question this time around.  I am doing pork butt for 70 teachers on Wednesday, starting smokes tomorrow.  They had already purchased the butts so I had no say, and they purchased 2 16lb boneless butts.

I have not cooked a boneless so I am wondering if there is much cooking difference?

Also, when trimming, the fat flap was so thin that taking some fat off weakened it and I separated it, because I would not have been able to hang it otherwise. So I have 7 pieces all said and done from where the butcher split them then when I had to as described above.

I am wondering if just smoking it on the shelf would be better than hanging in this situation?

I am going to have to do at least 2 smokes, maybe 3.

Thanks for the answers and any other advice you can give.  Rick
Title: Re: Boneless Pork Butt
Post by: bamabob on May 14, 2019, 09:10:51 PM
Probably too late of a reply but your situation sounds familiar to one I had last year.  Sounds like Costco butts, only place I've seen them boneless anyway.  If it's 16 lbs probably two in the same package.  I did two packs last year, total of 4 butts, cooked faster than bone in and with the bone out exposed more area for the rub.  Turned out great.  I did mine on my keg.

I've no experience with the PBC but always wonder how hanging meats that become fall apart tender remain hanging?  I would probably do them on the shelf my first time around.
Title: Re: Boneless Pork Butt
Post by: mikeharold on May 15, 2019, 10:26:30 AM
I always do my butts and briskets on the grate. It's just easier that way and works just fine.
Title: Re: Boneless Pork Butt
Post by: rickmort on May 15, 2019, 10:48:43 AM
Yes costco butts and you are correct that these did turn out great!  2 packs 4 butts (then they split because of the above trimming I mentioned).  Each cook had 4 chunks of meat.  I ended up using the rack.

I did the first smoke yesterday (pics attached) and started the 2nd cook earlier this morning than I did yesterday, so this cook will be finished just before the event starts.

Thanks for your comments!

Title: Re: Boneless Pork Butt
Post by: Pappymn on May 15, 2019, 11:09:33 AM
Looks like you nailed it


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Title: Re: Boneless Pork Butt
Post by: rickmort on May 15, 2019, 11:14:38 AM
Quote from: Pappymn on May 15, 2019, 11:09:33 AM
Looks like you nailed it


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Thanks!

Well the 2nd cook this morning is going much faster, even though PBC temp has been generally lower than yesterday.  I put them on at 0930 judging from yesterday that they'd be done by 3pm, and 1hr 40min in the internal temp is already at 135 on the largest chunk.  I know it'll slow a little when I take it out and wrap, but hopefully that will not come for another hour.
Title: Re: Boneless Pork Butt
Post by: rickmort on May 15, 2019, 11:24:53 AM
Any recommendations on hearing yesterday's pork?

I was was planning the following...


I guess the main question that I have is, since I pork from a fresh cook that'll still be hot, should I mix the 2 trays so both trays will have meat from yesterday and today's cook?

Thanks in advance.

Title: Re: Boneless Pork Butt
Post by: akruckus on May 15, 2019, 02:10:17 PM
As long as the first cook's pork is hot when you mix, I would mix the two because that way you con get consistent flavor throughout.

Cooks like awesome and I like using the rack whenever possible.   Sometimes its hard if the brisket is too big at first but after the first hour it has shrunk enough to fit.