Boneless Pork Butt Question

Discussion in 'Pork' started by hb99, Jan 20, 2014.

  1. I've checked the forum, YouTube, and other WSM sites for an answer to this question, but have come up empty handed,

    Therefore, I submit my questions to the more experienced smokers out there who I know will just jump at the chance to help the new guy. :biggrin:

    OK, here goes: I just got a couple of boneless pork shoulders from the butcher. They were trimmed and netted when I picked them up.

    Question 1: Should I remove the net and unroll the meat to look for more places to trim?

    Question 2: When applying rub, do I rapply rub to all the nooks and crannies of the meat then roll it back up and re-net it or should I re-net it and apply the rub to the outside only?

    I've seen people say (in videos) that when applying rub to the inside of meat it can form clumps and you'll not the anticipated results.

    I really don't want to pull the pork only to find a mass of rub wad in the center of the meat.

    Again, thanks in advance.

    Bill
     
    Last edited: Jan 20, 2014
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I would leave it netted, rub it and smoke it.
     
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I would remove the netting, tie the butts up with butchers twine and then apply the rub.
     
  4. Thanks for both replies. They're basically stating the same thing...strung up and rubbed. :biggrin:

    I appreciate it.
     
  5. I always leave the net on. Has always turned out great.
     
  6. Yep, leave it as is, apply some honey, your rub, leave it wrapped in plastic wrap overnight, then smoke the next day
     

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