Is there any advantages (or dissatvantages) in having the bone removed
from a pork butt?

I'm thinking about saving time on the Que.

Thanks,

Bruce K.

Bruce K. wrote:

Is there any advantages (or dissatvantages) in having the bone removed
from a pork butt?

I'm thinking about saving time on the Que.

Thanks,

Bruce K.

IMHO, if you put a 6-lb bone-in butt on the same smoker next to a 6-lb
boneless one, the bone-in one would be done first. Believe the same
thing holds in the oven with roasts. I like having the bone, think it
distributes the heat into the meat and possibly adds a bit of flavor.

Bruce K. wrote:
Is there any advantages (or dissatvantages) in having the bone removed
from a pork butt?

I'm thinking about saving time on the Que.

Some people do the "wiggle test" on the bone to see if the meat is done
- when the bone pulls free, the meat is ready to pull.

There is a chance of introducing bacteria to the center of the meat when
you cut out the bone.

--
Aloha,

Nathan Lau
San Jose, CA

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In article ,
says...
Bruce K. wrote:

Is there any advantages (or dissatvantages) in having the bone removed
from a pork butt?

I'm thinking about saving time on the Que.

Thanks,

Bruce K.

IMHO, if you put a 6-lb bone-in butt on the same smoker next to a 6-lb
boneless one, the bone-in one would be done first. Believe the same
thing holds in the oven with roasts. I like having the bone, think it
distributes the heat into the meat and possibly adds a bit of flavor.



I'm thinking that the openings left where the bones were would make good places to
stuff full of something. Then tie it up like a rolled roast. Sounds like something
Fosco may have done already. Any comments Fos?

Bill

"Bruce K." wrote in message
...
Is there any advantages (or dissatvantages) in having the bone removed
from a pork butt?

I'm thinking about saving time on the Que.

Thanks,

Bruce K.

I have very recent experience with this by way of cooking for a graduation party
for my daughter and I'll say don't do boneless. I cooked 8 butts that totaled
about 50 lbs. I didn't notice when I bought them from Costco that they were
boneless but it turned out they were a decent price. ($1.29/lb. IIRC)

I rubbed the 1st 4 and just put them on the K as I normally do. It did allow a
lot more surface for rub, ergo, more bark. But they took longer to cook and,
AFAIC, just didn't have the flavor as it does with the bone in. They also dried
out somewhat.

On the next 4 I rubbed them and them rolled them up wrapped in cheesecloth.
Solved the moisture problem somewhat but the bark development just wasn't there.
The cheesecloth method I do is excellent for poultry but just doesn't do much
for brisket or butt.

Finally it also turned out that when they were boned out it appears that a lot
of fat was removed which clearly was part of the moisture problem.

All that said I would go for bone in.

_________
ht_redneck

My experience has been that bone in cooks a bit quicker, and the butcher has
left all the fat in place e.g.. a moister product.
We save the bone and some of the bark and freeze it, next time I make beans
I use that for an addition to my beans it's really a great with small
white/navy beans.
Bruce-n-Gold Beach