Dual Butts

TexasSmoker

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  1. Stampede
Is there any noticeable difference between a boneless and bone in butt ? I'm smoking two 6 pounders this weekend so decided to get one of each, curious if there will be any difference ?
I know the boneless will be much easier to pull, but any other feedback I may notice ?
 
The bone in tends be a bit more juicier but not much to really make a difference in my opinon and holds together better during the smoke.
With boneless you'll need to butcher tie it so itll stay together.

With bone it it's not necessarily needed to tie it up but I find it also cooks better and more evenly when tied up...

Just remember, dont put the meat probe near the bone or you'll get a false reading
 
I’ve noticed no difference in flavor myself, and I now prefer to buy boneless butts from Costco. The shoulder blade bone has no bone marrow, so there is nothing there (unlike a ham bone) that is going to add flavor. Just tie it up tight as mentioned above and it will be great.
 
Excellent idea on tying up the butts, bone in or boneless. I've never done that but it makes perfect sense to me. For whatever reason I've never had a boneless butt either, always bone in. I would guess that adding your rub if you use one to the cavity area where the bone has been removed would add some extra flavor.
 
Your just tying up the butts just enough to keep everything symmetric. It allows for even cooking.

The key is to not make the butchers tie super tight like your trying to strangle it. Just tight enough to hold it square.
 
@ndfan6464 has given you some pointers that are spot on, I just did a pork tenderloin with butcher tie with the sole objective of making it a "uniform" shape for even cooking...…...worked as planned. Just tight enough to hold the shape.

But now to the butts, I'll throw a different log on the fire. This is a matter of taste, not a dictum for all. Some folks treasure the bark that forms on the butt hunk. If you break down a whole butt into smaller pieces, similar to the deboning but another step further, then you have more surface area to form bark...………………….and potentially please more fans if that's their jamb. It does mess with the cooking time and require more surveillance during the cook, but the results ……………....………………..yummy.
 
I gotta say, go with the boneless butt if you can. Much more tender, with more meat after pulling.
You're also paying for the weight of the bone which typically is tossed in the trash.....
 
I've cooked both and bone-in is my preference. The bone doesn't weigh much so you aren't throwing away a lot of money. In return you get a piece of meat that hasn't been hacked apart (adds some food safety considerations) and has some flavor from the bone.
 
Smoked a lot of butts. In my stick burner i've done 25 at a time for a party I catered for almost 400 people. Usually do a boneless, I'm guessing less work. more meat. I don't tie it up, or have to remove the bone. Lazy, Lazy, Lazy. Always like good bark. I have occasionally injected, not sure after all the saucin' the injectin' makes a difference. ??
 
The bone in tends be a bit more juicier but not much to really make a difference in my opinon and holds together better during the smoke.
With boneless you'll need to butcher tie it so itll stay together.

With bone it it's not necessarily needed to tie it up but I find it also cooks better and more evenly when tied up...

Just remember, dont put the meat probe near the bone or you'll get a false reading
I always look for bone bone in. That bone holds the meat together so it cooks in a nice tight package. Boneless butts should be held together with butchers twine so you do not have loose flaps of meat that can burn.
 
Cooked properly and that bone will just slide out. No difference in taste or tenderness in my opinion. With bone-in there is no need to tie with butchers twine. I will go for the bone in every time.
 

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