Boneless Pork Butt Question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Meat Mopper
Original poster
Oct 25, 2013
IL, but nowhere near Chicago
I've checked the forum, YouTube, and other WSM sites for an answer to this question, but have come up empty handed,

Therefore, I submit my questions to the more experienced smokers out there who I know will just jump at the chance to help the new guy. :biggrin:

OK, here goes: I just got a couple of boneless pork shoulders from the butcher. They were trimmed and netted when I picked them up.

Question 1: Should I remove the net and unroll the meat to look for more places to trim?

Question 2: When applying rub, do I rapply rub to all the nooks and crannies of the meat then roll it back up and re-net it or should I re-net it and apply the rub to the outside only?

I've seen people say (in videos) that when applying rub to the inside of meat it can form clumps and you'll not the anticipated results.

I really don't want to pull the pork only to find a mass of rub wad in the center of the meat.

Again, thanks in advance.

Last edited: is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.