Question about smoking pulled pork boneless butt.

Boneless butt will be just fine, they contain the same intramuscular fat and collagen that a regular butt does

Tie it up though if it isnt already to help it cook evenly, it will be done somewhere around 200 - 205F internal temp give or take. The best way is to slide a skewer or probe into it, if you get resistance at all then leave it go a little longer.. check again.. once the probe slides in and out like your sliding it through soft butter.. shes done

These guy got you covered but l will add...Monitor your temps. If the smoker dies, there is a risk of bacteria growth where the bone used to be.

BTW...Stop eating LION! They are becoming endangered...JJ[emoji]128049[/emoji][emoji]128512[/emoji]

Just teasing about the Lion. That's real common around here.[emoji]128513[/emoji] Wrapping is your choice. It speeds the cook because as you already figured out, no more smoke so might as well use the oven at your grill temp or even 325°. If you have the time to play low and slow, adding smoke. You will get more smoke flavor on the meat skipping the foil...JJ

You may like to add a Finishing Sauce to the Pulled Pork. These are popular...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses

Optional: 2T Apple Cider Vinegar (Recommended). Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ
Makes 1Cup.
Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.
1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

Can't go wrong with .97 per pound. Good luck. On the right track.


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Great job with that butt!  

Mike

Looks really good! Nice job. There is no going back to pp in a crock pot. Points!