or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork shoulder question
New Posts  All Forums:Forum Nav:

Pork shoulder question

post #1 of 9
Thread Starter 
I picked up a pork shoulder today at Costco. Got it home and noticed it was boneless. Weight is around 6 1/2 lbs.

I have a MES 30.

Putting it on at 225 degrees

Will it take longer without the bone or shorter to reach 205 for pulling?

Thanks for any responses

Mike
post #2 of 9

Time shouldn't change a huge amount being boneless vs bone-in

post #3 of 9

For pulling bring the IT of the meat up to 200* F and it will pull,the bone takes more heat so you get a break on this one

Richie

post #4 of 9

Never did a boneless butt before.

 

Let us know how it turns out.

 

Al

post #5 of 9
Thread Starter 
I rubbed it down with mustard, rub and brown sugar last night. Wrapped it kept it in the fridge all night.

530 this morning with a fresh cup of coffee, I fired up the MES 30 to 240. The apple chips started smoking and smelling up the neighborhood. Shoulder went on at 6 and we are off and running.
post #6 of 9

I have done many of these from Costco, they have all been outstanding!  Yours will be too.

post #7 of 9
Quote:
Originally Posted by Nittanyfans View Post

I rubbed it down with mustard, rub and brown sugar last night. Wrapped it kept it in the fridge all night.

530 this morning with a fresh cup of coffee, I fired up the MES 30 to 240. The apple chips started smoking and smelling up the neighborhood. Shoulder went on at 6 and we are off and running.

Waiting is part of the game I'm in

Richie

post #8 of 9
They always turn out great. I buy them all the time from Costco. I do prefer the bone in. Believe the pulled pork does come out a bit juicier. Because the bones expels moisture during cooking.
post #9 of 9
How did it turn out? Any q-view?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Pork shoulder question