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Bonesless pork shoulder questions.

post #1 of 5
Thread Starter 
Ok, so I was at Costco yesterday, and first off they didn't have any bone-in boston butt. They only had boneless pork shoulder. Pretty good price for the amount and the meat looked good. I treated like every other boston butt I've smoked in the past, but I did have the wife tie it with butchers string. Does this sound right to everyone, and should cook times change at all?
post #2 of 5

Sounds good to me, Matt.  Mostly the same methods apply, and the estimated cook time should be similar.  What is your planned prep method?


Good luck!  Be sure to show and tell how it turns out!



post #3 of 5
Thread Starter 
For pulled pork it's pretty simple/vanilla. I have a large family, so I take everyone's tastes into account when I make my rub. At my house ages range from my youngest at two years old to my 70 year old mother in-law.

Fairly basic rub:
Ceyanne pepper
Kosher salt
Seasoned black pepper
Dark brown sugar

Apply generously to all exterior surfaces of mustard slathered pork.

Wrap and refrigerate for 24ish hours.

Preheat smoker to 225 and get the apple wood smoke rolling.

I like to keep the butt in the smoke the the whole 12-14 hours.

Every two hours spray with a bit of apple juice.

When internal temp hits 195 wrap in foil, then a beach towel, and rest for 45-60 min.

Pull and finish with one of my homemade bbq sauces.
post #4 of 5

You may notice a slight difference in flavor in the meat, and I mean slight because of all the seasoning we put on our pork.  As they say cooking meat on the bone gives it more flavor.  I would not worry too much about that.  Hope it turns out great.

post #5 of 5

You'll be O.K. The times will change , but you'll have a thermometer in it watching the temp.  Why did you not tie the thing, it's your job to do the cooking on HolidaysROTF.gif .


The bone does have some flavor , butmost of all it is a graet thermometer for doneness.biggrin.gif


Have a great weelend and remember the fallen...and serving.

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