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Pork butt question

SundownSundown Posts: 2,964
edited 1:46PM in EggHead Forum
Next weekend I'm doing my FIRST pulled pork for the family. I'm following Elder Wards directions. The only question I have at this point is, I've ordered a bone in rather than bonless. Any special instructions or does it make any difference at all?


  • GfwGfw Posts: 1,598
    <p />Sundown, I think his recipe was for a bone-in roast so you are right on track. The link has a post from Elder Ward, the picture is a bone-in roast from Earl - What a combination! Either way, you can't go wrong.[p]You really have something to liik forward to next weekend![p][p]
    [ul][li]A Post from Elder Ward[/ul]
  • SpinSpin Posts: 1,375
    Sundown,[p]A bone-in tends to cook just a tad bit faster than a boneless. No real big difference on the cook or timing. Finish using the internal temp. Best to you on the cook.[p]Spin

  • GfwGfw Posts: 1,598
    Sundown, SORRY! I just re-read you post and realized how out of context my reply was. Well pulled pork and prime rib do have something in common - on the BGE, they are both great!

  • CatCat Posts: 556
    Sundown,[p]Bone-in cuts are always tastier, IMO. If you're using a Polder to gauge doneness make sure the probe isn't hitting bone. [p]Cathy[p]PS Are you ribbing?

  • SundownSundown Posts: 2,964
    You betcha! And I can't wait for them to be done. I appear to be drooling a lot...age or anticipation?

  • CatCat Posts: 556
    Sundown,[p]The latter, of course. ;-}[p]Cathy

  • SundownSundown Posts: 2,964
    Why you are just too kind, thank you.

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