I'm doing my second butt. This time bone in.It's a 10# and I want to know if there is a difference between bone in and bone out. Any tips,time and technique would be great. P.s. I'm using a 009 smokette.Tanks. Ray
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Ray - there should not be much difference in time and temp between the two. I have both before (at the same time) and there is little difference. I however, prefer the bone in butts....I think the finished product is better (IOM of course)..good luck!
Shaun
Shaun
No great locic,but that 3/4 lb bone seems to extend the cooking time per lb.
Go to search and you will find all kinds of possible reasons why.
Not a great difference ,in overall time in the cooker.
Go to search and you will find all kinds of possible reasons why.
Not a great difference ,in overall time in the cooker.
A big enough bone can act as a heat sink and can be very beneficial, especially if centered in the meat. It can distribute the heat more evenly to the inside of the butt.
My theory.
My theory.
Butt went in at 5 pm fri. and pulled it it 3pm sat.Wow moist tender and the bark was awesome yummy!Time too walk it off,later.Ray
I'll second GLH on the bone as a heat sink theory. I have to agree I think the bone acts as some type of heat conductor that moves more heat into the meat closest to it.
Gotta stay with the bone-ins!
Later,
C'Nooga
Gotta stay with the bone-ins!
Later,
C'Nooga
nooga - how do you like your stumps? I hear they are great cookers - very fuel efficient, right?
Just did 2 boston butts-bone in both weighing around 7.5 # each.One rubbed and injected with Texas sprinkle rub-sugarless and the other rubbed and injected with Paul Prudommes BBQ Magic seasoning.Both turned out great after around 14 hours smoking time.The BBQ Magic was better tasting in my opion.Lotta fun to tinker with different rubs at times.