Costco Boneless Pork Shoulder

tothemoon

I purchased two packs of boneless pork shoulders at Costco and have several questions.
Are the Pork Shoulders sold at Costco two butts or a butt and a shoulder? They look like butts, but each pack has a significantly larger cut than the other.

I have never done boneless butts. Should I tie these or just fold well and put into the egg?

I prefer to have all 4 pieces come off at the same time. Should I put the larger cuts on first or should I put the larger cuts on a lower or upper grate? I have an adjustable rig, plate setter and many grates of different sizes.

Thanks in advance.

AZRP

There are 2 butts in each package and I would go with 2 on 2 levels. I would put them all on at the same time and take them off as the finish. I wouldn't tie them, its a food safety thing. Bacteria will be where the bone was cut out and if you tie them up tight there is a good chance the center won't reach 140 in 4 hours. -RP

Ricklesss

That's a really good reminder, AZRP....
Low-n-slow is goooooood, but the meat does need to hit 140 in 4 hours for sanitary reason's.

Question, the bacteria was introduced into the meat when the bone was removed?

cookingdude555

Tie them. If you don't, the areas around the cut will be hard and dry by the time the rest is done. I buy them at Costco and tie them.

faithie999

"boston butt" and shoulder are the same thing. "butt" is an archaic word for the container (barrel) that pork shoulders were packed into in revolutionary war-era boston.

ref: http://en.wikipedia.org/wiki/Boston_butt

thailandjohn

A Boston Butt is a part of a Whole Shoulder

The packages you get from Costco, contains two Butts and most of the time they are different sizes

The regular Costco sells boneless Butts and the business Costco near me sell both boneless and bone in.

When cooking Butts, I always use bone in.

I prefer cooking the Whole Shoulder because it has two types of meat and when pulled and mixed together, I think the flavor is better

Click this link and it will take you to my BBQ website with the Whole Shoulder. Just click next on each picture to take you to all the pictures of the Shoulder from finished cooking to pulled

http://jvp.smugmug.com/Barbeque/Backyard-BBQ-Food/8895898_7iocj#609883000_JaY5V

tothemoon

I should have followed your advice. They have curled. I imagine I will have about 20% additional waste. Had I realized they were boneless I would not have made the purchase. I don't understand why they debone these things. Once cooked its a 2 second process to pull the bone out. Not happy. The cook time may speed up as a result too. I was looking for an easy cook, but I think I will be running around tonight. I am down to one temperature probe and that is taking the temp of the egg.

Grandpas Grub

 
Here is another link that has a nice explanation about the shoulder, meats, textures, and flavors. The shoulder consists of 2 cuts of meat. Butt and Picnic.

[urlhttp://playingwithfireandsmoke.blogspot.com/2002/02/pork-pork-shoulder-butt-picnic.html]PORK - Pork Shoulder (butt & picnic)[/url]

GG

cookingdude555

Sorry to hear it didn't turn out well. I have had the same experience when I don't tie the boneless butts from costco. I have been asking the meat dept there for over a year why they don't carry bone in, it's so much easier to cook (I hate tying). Well today, my pleas were heard:



I bought four of them.

I hope the remainder of the meat turn out good, I am sure it will.

Grandpas Grub

 
How in the heck did you get that package. Read the costco store number and city/state. That store is 15 minutes north of me by surface streets, 30 mph or less, lots of stop signs & lights. The location isn't a packing house of butcher, just a normal costco store.

Wonder why it was trans shipped clear out to your area. I haven't seen bone in there for a long time. What is as interesting is the distribution center is from Seattle, WA.

Kent

cookingdude555

Kent, you must drive like a grandpa if it takes you fifteen minutes to get there. :laugh: I think it might be 5 miles from you. That's the Costco Alyce and I go to, I think I am there 3 times a week. I just hope they keep stocking them. Here is the last tie job I did earlier this week on my bubba cook. I hate when I have to tie them, but their meat is so good:



If they keep the bone in there, you and I are in good shape. Didn't you say there was another source where it was like .99/lb if we buy in bulk?

Grandpas Grub

 
Heck driving down that road one would think there was a beauty contest going on with all the cops and radar guns going. One time I wore out the radar detector just trying to get over to 35th.

Those roasts you are showing are perfect for some sausage making. Have you tried making any Buckboard Bacon or your own sausage yet? If not you are missing out on one of the 3 best things in life.

The 99¢ / lb was a butcher up Ogden way who offered that to the local bbqr's. I never did make contact.

I was at Sam's club and overheard a guy saying he could get butts for $1.28 if they were purchased in cases. With what is going on I didn't pay much attention to the conversation.

Kent