No bone?

swinedonefine

Newbie

Original poster

Dec 13, 2012

8

11

Jenison, Mi

• Dec 17, 2012

• #1

Just picked up 3 nice butts to smoke for our office Christmas luncheon. To my surprise the butcher boned the butts (that doesn't sound good). Anyhoo- has anyone ever ran into this before? Should I roll them and use roasting twine to hold them in their somewhat original shape? They are now only around 6lbs. I assume my smoke time will be significantly reduced without the bone mass. Any pointers would be appreciated.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Dec 17, 2012

• #2

No havent had a Butt from the store deboned yet, but hey if your paying per/pound you saved a quarter or so lol.

I have deboned and just rolled the meat under itself, especially with picnics and yes you can twine them if they are real loose.

 

Last edited: Dec 17, 2012

meddling kids

Meat Mopper

Mar 14, 2011

176

13

Pasadena, MD

• Dec 17, 2012

• #3

Depends how good of a job he did deboning them. I often smoke boneless butts from costco. Can't comment on time though as I just go to temp. I like to put them in half foil pans. That way all the juices stay in the pan. At the end I defat the juices and pour them back over the pulled meat.

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Dec 17, 2012

• #4

  The only problem I have had with a boneless butt is, you don't get the pleasure of pulling the bone out of a well done butt !

   Mike

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Dec 17, 2012

• #5

We get them both ways here.  Bone in is a little cheaper until you consider the waste.

For pulled pork, I prefer the bone in.  For buckboard bacon, I would rather debone it myself to get a better butterfly.

For sausage, either will do fine.  I like to play with knives sometimes?

Good luck and good smoking.

 

rollin smoke

Meat Mopper

Nov 3, 2012

222

11

Pembroke ga

• Dec 17, 2012

• #6

Aww man!  Bone = flavor!

 

forluvofsmoke

Smoking Guru

OTBS Member

Aug 27, 2008

5,170

409

• Dec 17, 2012

• #7

For boneless shoulder cuts, be sure to follow the 40-140*/4hr temp/time guideline (danger-zone), as these are compromised muscle meats. If these are over 6lbs each, I would recommend starting the smoke @ 250* minimum chamber temps to help you get through the danger-zone in good shape. Once you've passed the 140* target internal temp, you can back chamber temps down to ~225* for the remainder of the smoke, if you like.

And yes to tying them together with butchers twine...it will help keep them in a nice neat package after they begin to shrink during cooking.

Other than that, treat it as you would any other pork shoulder cut and smoke on...

Eric

 

swinedonefine

Newbie

Original poster

Thread starter

Dec 13, 2012

8

11

Jenison, Mi

• Dec 18, 2012

• #8

Thanks for all the feedback and I will be sure to follow the 40-140/4 rule. I will make sure to let you know how they turn out.