i have just completed an experiment that just knocked my socks off. i never in my wildest dreams figured that boneless butts, at 30cent more per pound, would be more cost effective than bone in, but thats the fact. i finally sprang for the top line meat, and actually saved money.
normally, on the bone-in butt, yeild is about 50 percent, and the work involved is a ton. first, i usually cut away a bunch of junk, that i compare to de-gutting a fish before cooking. that little split area above the bone usually has a pink colored chunk of meat that taste terrible! plus some other stuff in that region that sure aint edible. got to remove before cooking, so it dont taint the meat around it. so, by the time i have done all that, and the clock ticks by, its taken me 30-45 minutes to open, clean, prep, rub, and place in smoker, one case of bone-in, which will yeild about 50 percent.
now, i got a case of boneless butts(first time)...
opened, washed, checked over and removed only about a half pound of junk from the entire case, versus 2 pounds from the bone-in case. rubbed and smoked. done. oh yea, and they cooked a whole lot faster. i mean, like 2 hours faster, and were very tender and better flavor, and less work. but the best part.....my yeild was 80 percent!!!!!!!!
so....... how about anyone else....whats you take on the boneless? the only bad thing is that i will have to come up with another way of treating the dogs that come with their owners for a meal. we usually give a bone and bowl of water to the family pet. some dogs get so excited, you can hear them barking a block away! heehee.
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