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Separate the fat from liquid and pour the rest back on pulled pork
That's the best part. Gotta pack those arteries!Separate the fat from liquid and pour the rest back on pulled pork
Not a fan of Costco boneless, good luck!
Pulled pork on the Bull is great.You let them go in the foil pan the entire cook? I hate to admit it but I have yet to do a one of these on the Bull as I had some nasty pulled pork years ago done in a crockpot and have been shy to try again regardless of the method. I think we got bad meat honestly.
I see Costco has $5 off a package starting yesterday so might give it another go.
Ours has them costco packaging sometimes along with ribs. Those are a lot better than the "name" brand they sell.Not a fan of Costco boneless, good luck!
I think they are OK. You do lose some flavoring from not having the bone in them but they cook a little quicker. Also, they are not one big solid chunk since they have to cut away at it to get the bone out.Great.. go figure lol
My experience is that you will not lose flavor when smoking a boneless pork butt. The bone in a pork butt is a blade bone, meaning it has no marrow which is where the flavor from bone-in cuts comes from. I prefer boneless pork butts because a) you don’t pay for the bone and b) with the bone removed you have much more exposed surface area to apply the rub.You do lose some flavoring from not having the bone in them but they cook a little quicker...
There are probably 2 butts in that package. But cook them both at once. PP can be vacuum sealed and frozen. I usually start mind at 6 AM on the grates at 180 for an hour or so. Then I crank to 225 until the meat hits 165 IT. Then I put them in aluminum pans and cover, with a little apple juice in the bottom. I pull when IT is around 205. I put both pans in a cooler full of towels for a few hours to allow the fat to render some more. I then let them sit on counter for 1/2 hour or so before I'm ready to pull. Turns out great every time and no need for overnight cooking.
It may be all in my head, but I always think the ones with the bone in them are better.My experience is that you will not lose flavor when smoking a boneless pork butt. The bone in a pork butt is a blade bone, meaning it has no marrow which is where the flavor from bone-in cuts comes from. I prefer boneless pork butts because a) you don’t pay for the bone and b) with the bone removed you have much more exposed surface area to apply the rub.
Thanks, makes sense.Since the names are used interchangeably sometimes, it is best to know that pork shoulder and pork butt are different cuts of meat. Pork but has more marbling and is best for pulled pork. Unfortunately it is my understanding that some stores sometimes mislabel their packaging.
Since the names are used interchangeably sometimes, it is best to know that pork shoulder and pork butt are different cuts of meat. Pork but has more marbling and is best for pulled pork. Unfortunately it is my understanding that some stores sometimes mislabel their packaging.
Now, that's a good question. It behaves a little like cushion meat, not a fan.
That’s just a two pack of boneless pork butts. It’s the right cut, just no blade bone in it. You just have to decide if you are cooking one or both. I’ve done a few of these from Costco when my butcher shop doesn’t have any bone in and they come out fine. I assure you it won’t turn out like crockpot pulled pork. You have enough experience with other smokes that you’ll do great on this.