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First Pork Butt Tonight

J MacJ Mac Posts: 14
edited 1:29PM in EggHead Forum
I've had my Lg BGE about 6 weeks, getting ready fire up a couple of pork butts from Costco. I've only done this a few times on a different grill but the shoulders came deboned (the last few I bought at the local grocer didnt). Is that typical and if so, how do you eggsperts handle the meat, ie. keep it together. I trussed them up a bit to make the mass more uniform for cooking. Does that make sense?

Comments

  • Austin SmokerAustin Smoker Posts: 1,467
    Welcome to the forum and cult! :evil:

    I've never done a boneless, but the idea of trussing to gain some uniformity makes sense. I do the same thing when I have cooked whole tenderloins. My guess is that the boneless will cook more quickly thatn an equialent bone-in.

    You're sure to get some experienced insights.


    JMac wrote:
    I've had my Lg BGE about 6 weeks, getting ready fire up a couple of pork butts from Costco. I've only done this a few times on a different grill but the shoulders came deboned (the last few I bought at the local grocer didnt). Is that typical and if so, how do you eggsperts handle the meat, ie. keep it together. I trussed them up a bit to make the mass more uniform for cooking. Does that make sense?
  • J MacJ Mac Posts: 14
    Thanks Austin. I put them on at around 10:30 last night. Got the temp to settle around 240. My "type A personality", as Elder Ward would probably call me, had me checking temp until around 12:30 but it stayed solid. Just checked them again at 5:30AM and they're sitting at 250 dome temp. One is at 180 already and the other at 165 so I think you're right about the speed thing. But it smells great out there.
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