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quick pork butt question

Dimple's Mom
Dimple's Mom Posts: 1,740
edited November -0001 in EggHead Forum
I just bought 6 boneless pork butts (shoulders)at Costco. I'm unwrapping them to rub and put on the egg. They are not tied. Before when I've bought them elsewhere, they always came tied up. Should I tie these before I rub and cook these? They are sort of folded up but very floppy.
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Comments

  • WingRider
    WingRider Posts: 326
    I would tie them up after seasoning, but before cooking, for a more uniform cook. If you don't, they will cook (timewise) as if they were smaller pieces of meat.
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  • Chubby
    Chubby Posts: 2,955
    I would definately tie them!!

    Feel free to season them inside since they're "boned"!!

    Besides cooking more evenly..they'le finish more like a regular butt (timewise)!

    Evans

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    Thanks, guys. I will tie them. (What a pain.) Good idea to season the inside first!
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  • AZRP
    AZRP Posts: 10,116
    Gwen, I don't like boneless butts because the area where the bone has been removed has been exposed to bacteria. If you tie it up, I don't think that area will be above 140 in less than 4 hours. Just my opinion, maybe LC will chime in, but I wouldn't tie them. -RP
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    So would you cook them folded up? Not sure I see where it would make a dif bacteria wise tied vs folded and untied?

    They didn't offer butts with bones. No one around here does.
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  • AZRP
    AZRP Posts: 10,116
    Sam's club has them, I think it would be better not to tie them so heat can get into the center. -RP
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    No Sam's Club here. They're going on untied due mainly to that fact that I can't find my kitchen twine!

    Since at least one person here thinks it's okay to do them untied, I won't lose any sleep over this.

    Thanks!
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  • Chubby
    Chubby Posts: 2,955
    Randy's pointing out a valid point...but I respectfully disagree.

    I dont think it's a problem as they will be past 140 in a reasonable time.

    you can use string...just soak it in oil or spray it with pam!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    No tieing. Stringless in Seattle. ;)
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    I never tie mine. Cook the ones from Costco all the time. Never thought it needed to be tied since you never move them on the pit. Just season, then fold them back up. Invite me over and I will be happy to offer my opinion on the finished results! :whistle:

    Springless in String or something like that.
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  • fishlessman
    fishlessman Posts: 34,806
    i just plunk them down floppy side to the grill ansd fold any loose pieces under, the heavier side holds it down and mostly together. there will be some drier sections but once you mix all that butt together and add sauce you wont notice it much, i actually like some drier crunchy pieces mixed in. safety wise, you salted it, it will be fine, i used to start at higher temps because of some misguidance i recieved years ago :laugh: i dont do that much anymore and just let it cruise at 250, are you doing them all in one egg or two
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
    I'm doing them on 2 grills. I try to maintain the temp at 235. A couple times it got to 250 but most of the time it was around 235.

    See my newest post on 'pulled pork, this is a problem' and let me know what you think!
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