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  • Re: Questions about boneless pork shoulders

    So I figured I would comment on my boneless pork should cook over the holiday weekend.

    As I unpacked the 19.12# boneless pork butts I had 2 in a package which what I wanted.  I weighed them and one was 9.1# and the other was 10#.  Close enough for me.  
    I noticed that there was a pretty large cavity from where the bones had been removed.  So I had some meat "hanging" and I tried to tuck it all in so I would have one nice big loaf like with the other bone-in pork butts I had previously done.  I wanted to tie them up with butchers twine, but  could not locate any in the house.  I have since ordered some.
    So at 4pm I put them on grill at 225. I was aiming for a finish time anywhere between 10am and noon.  

    Well at 4am I checked my wireless monitor and the 10# was at 192.  So at 12 hours I was only 3 degrees away from my usual pull temp of 195.  I started to worry a bit, but I figured I could always keep them warm in the oven I really had to. I decided to do nothing, and I know people usually pull them anywhere from 195 to 205.  So I decided to wait until 200 to pull them and if it was too early to FTC them then I would just keep thim warm in the oven until I could FTC them.  

    At 6am both butts where at 193, and I was hoping for some kind of stall.  Of course I am up the entire time worrying.  Well it did stall and both butts hit 200 at about 10:10am which was close enough for me to FTC since I was shredding them at 1230.

    I would like to try them again, but this time I would like to tie them up because I think the middle being exposed from the removal of the bone caused the butts to cook different that I am used to.  All in all both butts took about 18 hours.  

    Of course everything tasted great as usual, but I was a pretty worried at 4am. 
    I just thought I would share my story with boneless pork butts.

    Sidenote: after the butts came off I cooked 2 batches of ABT's totaling 4 dozen.  The egg was burning for 22 hours with no problems at all.  It truly is amazing!
  • Re: Long Weekend!! What's on the menu?

    Friday: Prepping all of the food for the party Saturday, and throwing on hopefully 2 9# boneless butts or whatever I can get at RD around 6pm.

    Saturday: Smoking about 3 dozen ABT's after the butts come off. Cooking hamburgers and hotdogs on the gasser.  Drink Titos&Tonics, beer and play Beersbie

    Sunday: Relax and eat leftovers

    Monday: Relax and eat leftovers.
  • Re: Who is your BBQ hero?

    My foundation was set from Steve Raichlen's book How To Grill, but I have really ascended to new heights from the help of this forum.  
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