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Boneless vs. Bone-in

post #1 of 4
Thread Starter 

I have to cook up about 60 lbs of boneless pork butts tomorrow for a contest.  Each one is about 20 lbs.  I was planning to split them in half to get more bark and shorten the cook time but I was wondering how the cook time compares to bone-in?  I've never done boneless before.


Thanks in advance!

post #2 of 4

Bone in will take longer if I am not mistaken! 



post #3 of 4

Nope , My friend ,you're right , it does take longer , but as you and I both do , use the bone - in for the 'Love' boost.:drool


The ( built -in) Thermometer feature is a great gift from the 'Smoke gods' .


But in rectrospect , cook your boneless Buts , cut down as mentioned ( even 5# if you have room ?) for extra Bark.   The same way you would  a bone - in . probe -  in and to 200*F or so . . .


Also . . .continue to watch for the dreaded "STALL" (Duh - tuh - duuuh  ) :icon_eek:


have fun . . .

post #4 of 4

Agree....cut them down to a decent size depending on how long you want your cook to last.  At 10lbs each you may be looking at 15+ hours. 



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