HELP...Boneless Shoulder for pulled pork

Discussion in 'Pork' started by rbrinton2373, Jul 24, 2008.

  1. rbrinton2373

    rbrinton2373 Fire Starter

    Well I kind of screwed up and got a boneless shoulder instead of a bone-in shoulder for doing some pulled pork. It's too late for me to change it as it is on the smoker now so I can take it to my family reunion tomorrow morning. Anyway my question is will the "Boneless" make a big difference in cooking techniques/times/temps/ or over all quality? I understand that generally the bone gives vetter flavor and makes the meat more tender, so again what can I do to compensate for this? Any help is always greatly appreciated.
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It will turn out fine don't change anything same methods and temp,
     
  3. flatbroke

    flatbroke Smoking Fanatic

    you will be fine. Just wrap it at 165 and pour a little of the mop you are using in before sealing it up.
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Agree Piney.
     
  5. rbrinton2373

    rbrinton2373 Fire Starter

    Fantastic. That makes me a bit more relaxed and I will be sure to let you know how it turns out.
     
  6. deltadude

    deltadude Master of the Pit OTBS Member

    It's too late now, but I would have tied the roast with butchers string. It will help to cook evenly, won't fall apart, makes it easier to handle at the end of the cooking.

    When I used to smoke pork shoulder (butt), on my weber kettle, I had to turn the meat several times during the cooking process, I always used butcher string, thus the meat was easy to handle. I also think if injecting with juice, which I always did on the kettle, the meat held more juice if tied.
     
  7. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Bone in or out, dont matter. If you put on a finishing sauce or BBQ sauce, you cant tell the difference. Cook the same if you had a bone or not. With rubs, slathers, etc, you can tell. If you just cook a butt plan, then you can tell if it had a bone or not.
     
  8. rbrinton2373

    rbrinton2373 Fire Starter

    Thanks for all the input. It turned out real nice. I didn't have my camera handy to take pics for you all. I should have thought about the butchers string first though but since I have the other one to do later (it was a two pack from Costco) I will be sure to use it it. I was rather happy that when I unwrapped it It almost fell apart literally. Had to just pull bits off and trasfer to my pan. Anyway I really wish I had found my camera to show off some pics but I will make sure next time. Again thanks for all the help.
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ryan glad to hear all came out well. If you haven't tried the finishing sauce try some its great.
     

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