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pork butt boneless or bone in

jemrxjemrx Posts: 81
edited 1:12AM in EggHead Forum
I am planning to do my first butt overnight following Elder Wards recipe. Are there any differences in the taste etc using bone in vs boneless. Are cooking times generally less for boneless to plateau at 200.
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Comments

  • thailandjohnthailandjohn Posts: 952
    Bone in for sure
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  • NotabuttDaveNotabuttDave Posts: 181
    Bone in unless you want to look like one of those TV cooks.
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  • AZRPAZRP Posts: 10,116
    I always use a bone in. Also, if you are doing the Elder Ward method, bump the dome temp to 250. -RP
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  • Boilermaker BenBoilermaker Ben Posts: 1,956
    For low n' slow, bone-ins are better. Since they are whole, they have less surface exposure to bacteria. With a boneless, you're taking some of that exterior surface, and rolling it back into the center of the hunk of meat, where it will sit for several hours at low temps that bugs love.

    I've used boneless butts for a few different things (jerk pork is a favorite), but not low'n'slows.
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  • Nature BoyNature Boy Posts: 8,339
    Howdy Jack. I'd vote for bone-in if you have the choice. Bone-in butts make a nice tight unit that cooks beautifully and evenly. The boneless butts are pretty much laid wide open to get the bone out, and they can cook quite unevenly unless tied up tight.

    Cooking times are similar.
    Have fun!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • AZRPAZRP Posts: 10,116
    My thoughts exactly on the food safety issue, I buy boneless ones when I'm making sausage. -RP
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  • phar71phar71 Posts: 44
    I try to go bone in on any cut of meat. Always love the meat closest to the bone!
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  • fishlessmanfishlessman Posts: 16,992
    i cant tell the difference and usually buy boneless. the market thats near me repackages bone in with the solution added, ill take a fresh boneless one from the butcher over that any day. if your packing alot of meat in an egg the boneless fits better as well
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  • fishlessmanfishlessman Posts: 16,992
    yep, get a red pen and write 250 dome temp in the cooking section, your life will be easier, and if you get a boneless one, start even a little higher like 275
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  • bone in for me. The meat by the bone is the best part!
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  • RicklesssRicklesss Posts: 391
    Fishlessman,
    Is your recommended higher temp (275*) due to the previously mentioned higher chance for bacteria?
    (Less time in the "danger zone")?

    I've only done boneless butt's, didn't know so many folks preferred bone-in, or why...guess you and I are in the minority?
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  • fishlessmanfishlessman Posts: 16,992
    i started cooking them hotter because of that reason and found it didnt make a difference in the finished product. i really dont think its much of a safety concern in a smoke environment and salty rub on it. i figure since it didnt hurt the cook, why change what im doing, i start these at 275/300, at 140 drop down to around 220 until about 180 internal, then crank it back up to 300 to finish. when i started doing this way back the forum elders here didnt fully understand the 4 hour rule and there was some bad advice going on, they were telling everyone that the meat had to get to 140 in 4 hours, well i can tell you it is impossible to do at regular smoking temps with a big butt :laugh:
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