My First Pork Butt

Bubba's dad

I have a 5lb boneless pork shoulder blade roast that I am going to use for my first pulled pork on the green egg. Did I buy the right thing? How long should I expect this will cook for before it is done? I am smoking this today for the bbq on the 4th. Any help will be greatly appreciated.

Rusty Rooster

I have never heard a butt called a blade roast, but if it is a butt you have the correct piece of meat for PP. Rub it, then cook @ 250-275 dome temp. fat side down till it is approx. 200 internal. Them wrap it in foil then towels and rest in a cooler a couple hours before pulling. You will be surprised how easy it is to get great results.

2Fategghead

Bubba's dad, I believe you have a 5 pound boneless butt.

http://www.virtualweberbullet.com/meatcharts_photos/porkcuts.pdf

I usually smoke a bone in Boston Butt indirect at 250° until the internal temp reaches 195°-205° then wrap in foil and rest for at least 20 min's. This is for pulled pork. Yesterday I smoked a 10 pound bone in Boston Butt and it took 13 hours.

I have not done a boneless one but, I assume you treat it the same way.

Hopefully others will chime in. Tim

Bubba's dad

Thanks Tim, I wasn't able to upload the picstures. You are welcome to send them to my email at stew1818@comcast.net. Would love to see em

2Fategghead

Stew, You will need Adobe Acrobat Reader.

Try this way.

http://www.virtualweberbullet.com/meatcharts.html

Then scroll down to the pork charts and click the Purchasing Pork chart. Then it should open up in Adobe Acrobat Reader. Tim

Email sent with an attached .pdf file

2Fategghead

Not a problem Camaron.