Boneless vs. Bone-in

Discussion in 'Pork' started by kramerbr, Sep 19, 2014.

  1. I have to cook up about 60 lbs of boneless pork butts tomorrow for a contest.  Each one is about 20 lbs.  I was planning to split them in half to get more bark and shorten the cook time but I was wondering how the cook time compares to bone-in?  I've never done boneless before.

    Thanks in advance!
  2. Bone in will take longer if I am not mistaken! 

  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nope , My friend ,you're right , it does take longer , but as you and I both do , use the bone - in for the 'Love' boost.[​IMG]

    The ( built -in) Thermometer feature is a great gift from the 'Smoke gods' .

    But in rectrospect , cook your boneless Buts , cut down as mentioned ( even 5# if you have room ?) for extra Bark.   The same way you would  a bone - in . probe -  in and to 200*F or so . . .

    Also . . .continue to watch for the dreaded "STALL" (Duh - tuh - duuuh  ) [​IMG]

    have fun . . .
  4. Agree....cut them down to a decent size depending on how long you want your cook to last.  At 10lbs each you may be looking at 15+ hours. 


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