Any Tip on Boneless- Didn't read label

I think you'll be fine but the somebody who has cooked them before will chime in soon.

Hey Crazy,

Here is a little reading.

Good Luck to you.

two ways to cook them:


You can cook them by laying them out so all that meat is exposed to the smoke OR you can tie them up more like they would if the bone was in.

the first you have to watch a little close because they will be done quicker as you've made them thinner with more meat exposed.

For me, I would season the inside since you have access to it and try to cook them tied up.

quote:

Originally posted by cal:
Hey Crazy,

Here is a little reading.

Good Luck to you.

Yup, thanks Cal, read it all and more. It usually starts out like, "should I get a boneless or not." Then the reasons why, a whole lot of people actually don't want to deal with them, including me. I did read from Tom about cooking them laid out open, but that was 5 or 6 years ago. It seems that tied up they may take longer according to some. Just wanted some current info.

Has anyone got bone in from Costco. I could swear I got them their before. But I used to go between them and Sams. I am only going to Costco now so maybe I ASSumed they had them.

Thanks Smokin. Yeah, I am going with the tied up way to go. Good thing I just bought some kitchen twine. I don't even like tying my shoes, let alone a Pork shoulder.

Thanks everyone for the quick response. will post outcome.

thats the only way I have smoked PB is the cosco two pack.

I have done somewhere around 12 or so of these and never do anything to them other than take them out of the pack, rinse, dry, rub, cook. (with time in between)

I just set them on the rack like they woudl be with the bone in and they are fine.

Nice to hear it Vesteroid. I wouldn't have even post, but with guest coming tomorrow, got to impress or at least present an edible product. I would have hated to miss some simple trick to save the day. Thanks again.

RELAX, your gonna be a proud Dad tomorrow. It seems if we use the KISS method everything has a way of working out for the best.

Just don't let anyone know how easy it was!!!

Sorry, too late to be of help, but like vesteroid, the boneless work out pretty much like the bone-in. I don't believe that they were opened up to remove the bone so tying them wasn't essential. I've tied them and not tied them and there wasn't much of a difference. Seems to be that at Costco whether there is bone-in or boneless all depends upon the buyer for the store. One nearby has only boneless (when it has them). Another has boneless always and sometimes bone-in.

All things considered,cooking today's market hogs,to serve at home,is about like whether to cook your hotdogs up,down,steamed,boiled,microwaved,fried,etc.

Bark is a good thing,and rub enhances it.Laid out flat,gives more surface to create bark.

Cooking it enough,around 195* internal,cooking slow enough,200*-250*,will produce pretty good pork,pullable/chopable.

The important thing is,take good notes,figure what you might adjust,and write it down.

Then,you can ask questions the forum can answer,and you can make adjustments to.

Just my $0.02

The lesson learned is that Boneless cooks much faster, even tied up tight. Got to watch that temp. I put it in at 8:45p.m. I figured about 1.5hrs per pound (a 7lber and a 7.5), which is something I never do. I always go with temp over time, but I couldn't hang out. I was too tired to wake up earlier than about 11 hours in (7:30am) and it got up to 210. I think I could have pulled it out at about 9.5 hours. I was probably the only one who realized it was a little overdone. It was a bit on the mushy side. It was the last thing on my mind that day anyway. An awesome home made Memphis sauce and a poppy seed and apple coleslaw helped too. All in all it worked out perfect. Next time I will be on that temp. Also be careful on probe placement with these boneless. Be sure to get in one chunk of meat. Toward the end the probe was registering 92 degress. The tip must have been in between to pieces of meat. That is something you don't have to worry about with one solid chunk of pig. I am not a fan of the boneless, but I will give it another shot or two.

Thanks for everyone's input.

This is prety funny. Only because I did the same thing yesterday and bought a 14.5 pound boneless (2 pack) on accident from Smart and Final. LOL This is my first one with my new SM-045 and to be honest I am pretty clueless on meats and cuts. So I figured they would all be the same. Lesson learned.

I only smoked the larger of the two because I am not there to babysit it. I did what was mentioned above which was rubbed it, let it sit then just kinda bunched it up in on the rack like it had a bone in it. I put it in at 10:30 PM last night. This morning at 8:30 AM it was at 178/175 (2 probes). It is 9:30 AM now. So how long do you think I have. (I need to run home from work in a bit to check on it)

BTW I estimate the larger one to be about 9.5 to 10 pounds. It was about double the size of the smaller one.

I bet it's ready by now.

By the way, I prefer bone-in too, but I probably cook the boneless more often because that's all Costco sells, and I shop there often. The boneless 1/2 pack (8 lb 10 oz) I cooked about a week ago was my first smoke in my Amerique, and it came out great. I'm smoking a brisket right now, and I hope it comes out good too.

I am smoking my first bone in (finally found one at a local butcher) as I type this. Been 12 hours I am so excited! 10 pounder and it is 174 at hour 12.

quote:

Originally posted by Crazy Smokin Larry:
Just Grabbed a couple of Boneless Pork Shoulders (14.5 lbs total) from Costco and didn't realize they were boneless. I was a bit mad, at myself for not reading the label. Anyway Washed, tied, rubbed and wrapped them for tomorrow. Any tips about boneless shoulders would be great. I already went though the FIND and not a whole lot. Just going to do them at 250 with cherry until they hit about 195. I might let it smoke for 6hrs and wrap in foil and finish. I am afraid to much moisture will be lost from the hack job, even though I tied it. This wouldn't be a big deal but it is for my son's Baptism on Sunday. I hate trying anything new, on guest. Any help would be awesome.

My tip? Return for a bone-in

Too late. Besides, I think that is all costco sells. I have not talked to the butchers in back about it, but it is all I ever see. Just wrap it up tight and adjust time.