Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Boneless Pork Butt ?

I bought two 7.5 lb Boston butts. I wasn't thinking and just looked in the meat section and picked up two butts. I'm preparing them now so I can start cooking them early in the morning. I just realized that I bought BONELESS. 
Honestly I've cooked at least a dozen butts in the past and they all were bone-in. They all came out wonderful.
Now I'm worried that these boneless ones won't be as good. Also, is the cook time the same with boneless as with bone-in? I'm planning on a 10 to 11 hour cook ( 1.5 hrs a lb)

They are in teh fridge now, coated with a lil yellow mustard and sprinkled with lots of Legon's Cajun seasoning.

What ya think?

"I'm stupidest when I try to be funny" 
New Orleans


  • WolfpackWolfpack Posts: 1,646
    I made the same mistake the other week. Cook them the same and they will come out fine. No worries
    Greensboro, NC
  • I have done many boneless over the years as that is how Costco sells them. They come out fine. Only thing I did differently was to tie them up into a uniform size. This helps keep some parts from getting done too quick. You should be okay.
    Clarendon Hills, IL
  • TigerTonyTigerTony Posts: 1,005
    Oh, I figured that is why one of them has netting around it. One is nice and solid and the other is held together with netting. 
    "I'm stupidest when I try to be funny" 
    New Orleans

  • Bone or no bone, what you are looking for is your target internal temperature. Cook 'em just as you've always done and you'll be just fine. Realize that bone helps the cooking process by moving heat to the meat, so it may be that ceterus paribus, you'll be cooking a little longer with your butts having been boned. Merry Christmas! Just my 2 cents worth ...
Sign In or Register to comment.