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Deboned pork butt?

post #1 of 12
Thread Starter 
Has anyone ever had a go at a deboned pork butt that's been wrapped in butchers netting? I just put one on.
post #2 of 12
Thread Starter 
All of the fat is still intact. Everything has been rolled into itself so my guess is that with all that fat wrapped up inside its going be great once it renders down.
post #3 of 12
Thread Starter 
No one? C'mon guys and gals, wipe the crust out of your eyes. I know its a little early on a Sunday. But hey, its almost time for a beer and football.
post #4 of 12
Ok tasty, I'm sure a lot of folks have, including myself, have done de-boned butts. Most folks I know tie them to keep them together but the net will do the same thing. Not sure if there's a question you have besides if anyone has smoked them before. Basically its the same as bone in if smoked right.
post #5 of 12
Thread Starter 
Lol sorry. I guess I should have been more specific. You answered my question without me even asking it though! Love this place! I just wanted to know if there was anything different that I needed to do as far as temps and time. It's been on for a little over an hour at 230-240. It's about 15 degrees outside right now and a little breezy. I'll keep you guys updated.
post #6 of 12
15 degees? Whoa, baby, looks like you are in that deep canada freeze that visited overnight. What are you cooking on? If you feel the weather is stealing too much heat, don't feel bad about boosting your temps. Just be sure to monitor the IT of the butt as, depending on how tight its wrapped will affect the cook and render time.
post #7 of 12
Thread Starter 
I've been able to keep the temps pretty steady. As of right now its 3 hours and 45min in (unwrapped) and the IT is reading 145. Does that sound good?
post #8 of 12
Thread Starter 
I didn't wrap it as I'm looking to get a nice bark and don't want the extra moisture softening it up. Is this a bad move?
post #9 of 12
If you want good bark leave her unwrapped. As far as temp after hours I don't know what size butt you're doing so can't tell. From the looks its about 6 lbs or its netted pretty tight.
post #10 of 12
Thread Starter 
Its netted pretty tight. It's 3.25lbs.
post #11 of 12

That pic looks more like a pork loin than a pork butt?


I like to leave the bones in my pork butts until they are smoked.


Unless I am making Buckboard Bacon, in which case I remove the bone and butterfly the butt.


Good luck and good smoking.

post #12 of 12
Thread Starter 
I thought it was a loin at first too! Lol. Then I read the label and looked closer at the cut and realized it was a boneless butt. I rubbed it down and threw it in the pit. Now I wanted a nice bark so I didn't wrap it and was looking at a cook time of about 4-5 hours. It's weight was 3.25lbs and at 1.5 hours per pound gave me my est time. Well, 10.5 hours later it finally came to IT of 203. Not sure why, my pit temp stayed steady the entire time and it came out perfect. My guess is because I didn't wrap it? Any ideas?
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