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BI Pork Shoulder Roast

Burly567

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My market has bone in pork shoulder roasts on sale. What would be different in smoking a boneless roast??
 

jaxgatorz

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Either one works.. I like the bone in because it acts as a thermometer ( Bone slides out, it's done ).. Also the boneless i've smoked tend to not hold their shape .(You can tie the roast up to prevent that ).
 

Burly567

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Either one works.. I like the bone in because it acts as a thermometer ( Bone slides out, it's done ).. Also the boneless i've smoked tend to not hold their shape .(You can tie the roast up to prevent that ).
Thanks Jax. The roast are on sale for $1.49/Lb.
 

jcam222

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I do them both. With boneless you end up cutting off some small hanging pieces and tying it up to get even cool temps. Kroger has bone in this week for $0.99
 

ChuxPick

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Burly, please keep us posted on your roast, pictures would be great also.
Our local market also have bone in butts for $.99per pound this week as well, they run butts at that price quite often.
 

Burly567

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Hopefully this isn't a dead thread.

I've laid out my BI Pork Shoulder Butt. Probably going to take a few days to thaw.

After reading several threads I'm going to try a pull on it. If I have any trouble with it I'll go to 150°F and slice.

I'll try real hard to remember to take pics.
 
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noboundaries

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After reading several threads I'm going to try a pull on it. If I have any trouble with it I'll go to 150°F and slice.
Not quite sure what you mean above. You mention "pull" first, which is usually 200-207F internal temp, then you mention slicing at 150F. Please clarify. Thanks.
 
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Burly567

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I was considering a pull on it at around 205-210. If time becomes a problem then I will slice. I'll see how long it takes to get to 150 in this cold weather. If it takes 10-11 hours I'll pull it out of the smoker and slice.
 

chopsaw

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I was considering a pull on it at around 205-210. If time becomes a problem then I will slice. I
Can always use the oven to finish .
 

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