Do I leave the butcher string on while smoking?

Dino

Newbie question I know,

But I have a 4 lb Boston Butt marinating for 2 days now in my favorite Mojo Criolo marinade, and I am about to put it on my BGE. (6 hrs@ 225degrees)

Do I cut that string off prior to puting it on the egg? or do I keep it tied together to let it keep the moisture inside easier?

Also, just want to ask if it is okay to leave the excess marinade in my drip pan below my butt, and ontop of my place setter. Or should I just add water or beer to that instead?

Thanks-Dino

YB

Leave the string on it will be fine.
Larry

Unknown

Dino, I have done it both ways, & I would take it off. After many hours smoking, the butt will shrink & the string will become fused into the meat & when you go to remove it, it'll take valuable bark along with it. Regarding the marinade, it'll all evaporate anyway & be replaced with the fat from the butt, so it doesn't really matter.

TRex

I cooked three boneless boston butts for the 4th and left the string on - they did fine. String was easy to remove after the cook, and no harm to the meat.

jason

Buckdodger

Dino...does your butt have a bone in ?? Also IMHO 250 dome is a better temp to do ur butt, indirect and figure on 2 hrs/lb.If ur butt is boneless the string won't hurt and will help keep the meat together if it has been rolled.(Bring internal temp to 195 b/4 you pull the meat off the egg).
Bob
Alex City, Al

Dino

Yeah, it's boneless.

Thanks for the tip bob. About to start the process now to enjoy for dinner tonight
It's a rainy day here in Atlanta, so I look forward to also testing out my new wireless maverick meat thermometer!

thirdeye

The stuff I hate are the little elastic nets you get on some cuts. I removed them all from these lamb legs I did last week, seasoned the inside and re-tied with heavy butchers string.