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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!