decided on the #3

[DivotMaker]

From the looks of it, that's a 2-pack.  Boneless pork shoulders will work, but the bone-in cook better (imo).  You have 2 6 lb boneless butts.  No harm, just smoke them both!  They should smoke like a single 6 pounder, so you're looking at 6-12 hours total time.  Like I said, in the future, look for bone-in Boston butt shoulders.  This is the higher cut, on the front leg of the hog, and is great for pulled pork.  You'll also see pork shoulders labeled "picnic" shoulders; this is the lower leg section, and is more like a ham shank (leg bone in the middle of it).  While good, they're not so good for pulled pork.  Different muscle structure, a lot more connective tissue, and just don't "pull" like a Boston butt.

So, your boneless butts are actually Bostons that they cut the bone out of.  I believe the bone makes anything cook better!  It's like a heat conduit through the meat, and bone-in always cooks more consistently, and stable.  When a bone-in butt is cooked properly, you give the bone a little wiggle, and it comes out clean as a whistle!  No need to remove it before smoking!

Stick with us, and we'll turn you into a Pit Master in no time! 8)

Oh, and you may need to truss those to hold them together better (tie with butcher string).  I know folks who use boneless butts usually do that, so they won't fall apart.  There's another benefit of bone-in!

 

[jcboxlot]

Get or ask for in bone Boston Butts w bone

Each store has their marketing or tags for not letting you get what you want.  In my opine.................

I'm a true newbie (well not decades) when it comes to cuts and store tags, but just be careful what they are passing off on what you think you went to the store for.


Hopefully that 1/2 made logic! 


Beer can chicken?  Well you might be ok on the SI for flavor, but some of the parts might be needed to be finished on the gasser or high temp grill for good char/crisp (and keeping the wife happy)

 

[swthorpe]

Oh, and you may need to truss those to hold them together better (tie with butcher string).  I know folks who use boneless butts usually do that, so they won't fall apart.  There's another benefit of bone-in!

Yes, be sure to tie them up with  butcher string.  I typically end up with boneless butts from my butcher, and they will fall apart after smoking if not tied.

 

[es1025]

Congrats on the #3. Its a great unit.
My rub is memphis dust from the amazing rubs web site.
Good for pork products.

 

[allmann]

Is there a substitute if I dont have butchers string?  I thought I did but I don't. Its 8 now and don't think my wife will get home in time for me to run to shoprite. I was planning on putting them on by 0830 or 0900.  I was figuring 12 hrs for the (2) 5+# shoulders at 220. what do you guys think

 

[allmann]

I have these shoulders that I'm hoping turn in to some great pulled pork. I cut the big chunks of fat off them, but they still have a lot of fat through out. I'm using jeff's naked rib rub again, but I dissolved some brown sugar with some buffalo trace whiskey and injected them. They are all rubbed up. I don't have any butchers string so hopefully I can just fold them tight, unless someone has a better suggestion. 

I am thinking I will start them at 0830 and should go for about 10-12 hrs (2) 5+ lbers. I was gonna go with 3oz of sweet maple at 220.

Does this sound about right? Any suggestions I am always open for them
Thank You in advance
Kevin

 

[old sarge]

What internal temp are you shooting for? I pull mine at the 195 mark with a cooking temp of 225/230.  The most frustrating thing with a large cut like a shoulder/butt is the dreaded stall. Seems to take forever to get to the desired IT. Let us know how it goes.

 

[drains]

If your worried about them falling apart then smoke them until internal temp reaches 140 then wrap with foil and return to smoker to finish or finish in the kitchen oven. At 140 the meat has taken all the smoke its going to so all that's left is to bring the internal temp to whatever your target is. Mine is usually 195 to 200. This solution assumes you have a way to monitor the internal temp. Good luck!

 

[drains]

Also you could finish them in a pan to collect the drippings that you could mix back into the meat or make some really tasty sauce. Whatever works for you.

 

[DivotMaker]

If your worried about them falling apart then smoke them until internal temp reaches 140 then wrap with foil and return to smoker to finish or finish in the kitchen oven. At 140 the meat has taken all the smoke its going to so all that's left is to bring the internal temp to whatever your target is. Mine is usually 195 to 200. This solution assumes you have a way to monitor the internal temp. Good luck!

I agree about wrapping, in this case, but I would wait until they hit the stall around the 170s...you'll have better bark, and they'll still be firm enough to move to foil.

 

[DivotMaker]

Allmann - you started the discussion on these butts in your intro thread, so I'm going to merge the posts.  It gets repetitive when you ask the same question in multiple places.

 

[allmann]

copy that.

I got to shoprite and bought some string. So whats the I should shoot for I have read anything from 195,202 and 205. Is it a personal preference?

I didn't take pictures after I wrapped them, but they're tight balls

 

[DivotMaker]

I take butts to 192-195.  They're done, tender and juicy at that temp.  I find higher than 195 dries them.  No need to foil since you got some string!

 

[allmann]

thank you Do you still gauge it at about 1.5 -2 hrs a lb?

 

[DivotMaker]

thank you Do you still gauge it at about 1.5 -2 hrs a lb?

As a rule, yes.  But, it could be as short as 1 hr per pound.  Go by internal temp, and then double-wrap in foil, when done, and rest in a cooler covered with towels for an hour or more.

 

[allmann]

So it could take as little as 6hrs or do you go by the combined weight of both? sorry for the flurry of questions

 

[DivotMaker]

Not a problem, Kevin!  (Thanks for the name, btw).  When you smoke multiple pieces the same size, they'll smoke like a single piece.  You should base your time off of the largest weight piece.  The only time it would be more is if it's a solid 12 lb cut.

 

[allmann]

Ive hit the stall at 156 on one and 158 on the other. Been stuck there for about 2hrs or so. I know its normal, my question is will it go back to rising as fast as at the beginning?  I am just trying to plan as I have to get up at 0300 for work and usually like to be in bed before 930 or 10 and its 630 now. how long should I let it rest in the cooler before I take it out and pull it apart?

 

[old sarge]

Kevin - that stall will clear up but may take the next 2 or 3 hours. What temp are you smoking at?

 

[allmann]

225  Ive read anywhere from 220 to 235 so I just went with 225. Should I bump it up?