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Pork Butt Prep

post #1 of 7
Thread Starter 

OK, this might give me a BUTT load of answers!


Skin ... on or off?  Why?


Bone ... left in or out?  Why?





post #2 of 7

Here is what I do....I leave the fat cap on....and put the cap "up" in my smoker.  Don't know why....that is just the way I like to do it. Now....if it has skin on it ....its probably a shoulder...and some do cut that part away...and smoke it separately for doggie treats.  Todd did some last week for his babies.


I hate the boneless ones.  Have had several and they seem to take for ever and ever to get done.  Leave that bone in!


You can "rub and prep" the meats the night before and put in the fridge....or right before going into the cooker. 


My 2 cents!  You will get lots of opinions!



post #3 of 7

Totally agree with Kat. If it's got skin it's probably what they call a 'picnic' and it could be cut away. Many feel the fat cap is a barrier to the rub penetrating the meat & will cut a lot of that away. I use a heavy rub overnight and maybe a tad more right before going in the smoker. I prefer bone-in for butts....consider it to provide additional flavor to the interior of the butt & everything stays together. If smoking a boneless butt many will tie it up to facilitate even cooking. If making sausage I'm ok with boneless.

post #4 of 7

Chef....I totally agree....I am going to be using the boneless ones for sausages.  My knife skills are not great....and one less thing to take off.



post #5 of 7

Ditto what they said! I like to rub the night before to kind of make a "sauce" layer then put some more rub on 20-30 mins before going on the smoker. 


i trim usually half of the fat cap away. I never buy picnics because i feel like i'm paying for alot of skin that i wont eat :)

post #6 of 7
Thread Starter 

Very good!


We left the bone in and the skin on. I think the bone in also helps to transmit heat from  "outside" the meat to the center. I put the skin down, this time, I plan on trying it up the next time.


I can see where the skin might "resist" the affects of the rub. I might even consider removing the skin, cutting it into small pieces and making pork rinds!  MMMMMMMMM!



post #7 of 7
I use boneless bostons skinned. I do a heavy mustard coating then a heavy sprinkle rub with fat cap up and in alumn disposable pan and fridge for about 5-7 hrs. Start smoker at 5 am put in meat and cook at 200-220 no higher. Will take 12 hrs (the last 3 hrs cover them) u will need tonges and forks to get it out..
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