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Pork Butt

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Steve
Steve Posts: 94
edited November -1 in EggHead Forum
I have had a large egg for about 10 years now. All I use it for is smoking. I usually smoke shoulders or Butt. I have also had great success with duck and lamb. My question is about cooking time vs weight. Normally I will smoke for about 15-20 hours. I'm thinking about getting some pork butts and cutting them up, removing the bone, and using butchers string to tie them up about the size of a softball. If I do this will i be able to only cook them about 8 hours and get the same result.
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  • AZRP
    AZRP Posts: 10,116
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    Steve,
    Maybe it's just me, but I think a butt cooked with the bone-in has a better flavor and more moisture than boneless. That said, as long as you keep the temp low, you should get good results in a shorter time. You will have a greater ratio of bark to meat. -RP
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  • Steve
    Steve Posts: 94
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    AZRP,[p]You are right about leaving the bone in,If I remove the bone and do it like this I am going to chop it and sauce it down good. Noemally with larger bone-in butts, I dont use much, if any sauce because the meat is just to good and juicy.

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