boston butt?

We use them all the time! I rinse them, inject with your favorite mix.(I use hal& half Mojo & Apple Juice with a touch of soy & worchester. Rub W/yellow mustard, then CS Rib & Chicken.Overnite in frig in a foil covered pan.
Finally,when ready to smoke/cook-Preheat to 260* leave in boat pan uncovered we use (1/2 hickory & 1/2 apple) 4-5 oz.When heated set each pan on separate racks- load wood and set temp back to 225-230* We pull at around 290* & FTC.They always come out extreemly tender BUT very little bark.My wife says bark is not good for you anyway!! Also your smoker remains very clean. Good Luck!!

The triangle one would likely be a Picnic.

Sounds like you got a bladeless butt.

I ALWAYS wash off my meat. Regardless of where, how it's packed, I like to was the "funk" off that stuff.

WRK. If it works for you, great, but I'm not a fan of any meat cooking in a pan like that. Restricts the smoke getting to it and it stews in the rendered fat. Just not how I like my Q.

Oh, and I KNOW this is a typo:

quote:

We pull at around 290*

You did mean 190 (which is low for me, I go to 195 to 205 depending)

Hey Smokin!! Typo acknowledge! WE don't find as much fat in Costco (Deboned shoulders) as some of the smaller ones. These usually come from a larger Sow they tell me. Anyway we degrease the juice, and then FTC. Been doing it in the family since they were cooking on an old Half Drum with the meat set in an iron frying pan or Pot.Thanks for catching my error.

WRK

hey fellas i was going to rub tonight and leave it overnight with rub on. then smoke in the morning. im getting impatient. would it make much difference if i put the rub on now and put it in the smoker after about 4 hours after i put the rub on?

im thinking i want to smoke it overnight.

wrk, i live in los angeles and i cannot find anywhere that sells the pork shoulder with bone in. even the closest walmart to me about 15 miles away does not sell briskets or pork butts.

luckily i found this costco for business owners. though they sell this pork shoulder with no bone in. as for briskets its the same as any other costco, they sell flats about 6 lbs tops. but they did have some 10 pound full briskets but they are marinaded already but directions say put in pan and oven etc. plus theyre full of chemicals.

You should put it in the smoker tonight, or you might be eating very late tomorrow. Throw it on tonight at around 11:30. Roughly, 1.5 hrs/lb. If it's a 10 pounder, it could be done around 2:30 tomorrow afternoon. FTC it for a few hours, and you'll be ready to eat early evening. If it's a 12 lb pork butt, throw it on a little earlier tonight.

These are rough estimates as we know it's done when it's done. You'll have more flexibility if you start it tonight, get it done a little earlier and use the FTC for your flex time. Now that I think about it, it may cook slower without the bone, so you may want to start it earlier than 11:30.

Enjoy.

hey pags i just checked and its 13.5 pounds. just opened the package and it is two chunks. looks like they just put two boneless pork shoulders into the package.

ill rub it now and throw it in right away.

maybe i should up the temp to 235, 240. i will use cookshack chicken rub, cookshack rib rub and salt.

ive decided to freeze one half of the pork and smoke the other half tonight at 225. its done ill put it on now at 8:30.

i like to do things the easy less stressful way so i wont bother foiling when it hits my target temp of 199. ill just turn the smoker off and leave it in there for a couple of hours.

If each is 6.5 or 7 lbs., it will cook a lot faster than a 13 pounder so it'll be done around 6:30 tomorrow morning. I'd put it it real early tomorrow unless you want the PB for for an early lunch. Enjoy.

one half was bigger than the other so youre pretty much correct about the weight.

i put the bigger chunk in there 30 minutes ago. in julius ceasar mode, the dye is cast.

one chunk of apple and one chunk of hickory. smoke coming out already.

ill turn it down to 215 now and when i wake up tomorrow around 9am, if its not at 199 ill turn it up to 225.

Turn it down to 200* and wake up at earlier.

I just did 7 PB all were around 7-7.5 lbs and they took 14hrs at 224 to be done. I have learned to allow 14 to 16 hours to do the butts no matter if they are 7 lbs or 9.5 lbs

i put it at 205 all night. meat was at 187 in the morning around 10. turned up the temp to 225 and meat was at 199 around 3pm. pulled it out and wrapped with foil and towel. put it in the oven since i dont have an ice chest.

i will never buy a picnic again. this stuff was very good. it just tasted better.

the two wood chunks again, were not burnt to ash. theyre still whole, but all black. this happens to me like 50% of the time. i really dont care because the food comes out great.

i think this machine is worth it just for pulled pork and ribs.

Glad it turned out great. I guess the boneless does take longer to smoke. Even though you had the smoker turned down at the beginning, that took over 2.5 hrs./lb by my calculations.

Thanks for the feedback. That's good to know in case I ever get boneless.

Couldn't agree more. Great PB and ribs.

Have a read through the PB 101 and the PB forum.

Me? I never rub it more than about 4 hours ahead. If you rub has a lot of salt in it, it tends to "cure" the pork and can get a hammy taste to it (which is good for the picnic end maybe, but not the butt). That's why I don't rub ribs early also.

Look at your grocery ads.

Anyone promoting country style ribs,boneless ribs,pork steaks,etc,gets their butts in two paks,four paks to the case.

They then cut them to whatever they need.

The chinese buffets buy all they can get,as they can make every pork dish from them.

Ask for the manager ,and he'll probably sell to you at the promo price,as he doesn't have to cut ,repackage and weigh.

Wallyworld makes about five goofy cuts from them and calls them something like"pork shoulder blade cut"?

They also pump them with about 18% salt water.

The picnic tends to have more tendons,rind,and is hammier in taste.

hey guys im planning to smoke the other half tomorrow. its been frozen for almost two weeks. i just took it out of the freezer.

its still edible right?

It should be if you froze it when you took it out of the pack. You ate the other one, and you're still here.

Yeah, it will take a few days to unfreeze, as it gets to be one big frozen ice cube.

Not really food safe to let it thaw on the counter, it will take a while.

I do frozen ones frequently. I buy them by the case (5 or 6 2 packs) and freeze what I don't smoke that day

ok fellas i just put it in the cookshack at 225 temp. the first half of the pork butt i smoked a couple of weeks ago i put it in around this time (7:30 - 8:00pm). Fearing it would be done before i woke up i smoked at 205. it was done at 3pm.

this time i put it at 225, should be done around 10 or 11am.

since im having problems with the wood chunks not turning to ash even on all nighters. i put the 15lbs or so of cookshack wood chunks i still have left out in the sun all day for a couple of days. maybe they were too humid, dont know. hopefully thats the problem i am having with them not burning out completely.

i used the same two wood chunks that did not turn to ash last time, and added one apple chunk.