First time butt smoke questions

Former Member

Hi, All
I purchased a pair of pork butts at costo, each about 5 pounds, and boneless.
1. The butts look well marbled with fat, but is there a "fat cap" on a pork butt normally? Isn't much of one apparent on these.
2. Since it is boneless, the meat is kind of "butterflied". Would it be better to fan it out and smoke it, with the meat being essentially a uniform 2" thick, or should I tie it up like a roast to make it "thicker" when I cook it?
3. Since it is little and has minimal exterior fat, think I should lay a bunch of bacon over the top?
Thanks in advance.

8/18/0611:17 PM

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ribdogMember

1. Sounds like they trimmed off the fat cap on these boneless butts. No problem.

2. Personally, I would tie it up into a roast. Less chance of it getting dried out during the cooking process. One note, if you put any rub on the inside before rolling and tieing it, I would go easy on the rub that will will be inside. This rub will not get to cook and carmelize like the rub on the outside. Just a suggestion.

2. If you tie it into a roast, I don't think you will need the bacon. On whole bone-in butts that I smoke, I trim the the fat cap off and cook it. No problem with getting dried out.
Plus the bacon may keep the pork underneath it form forming a proper bark. But since you bought two and if you want to, try one with and one without bacon. If you do this, please report back and share your findings.

Have Fun!

8/19/067:45 AM

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wheelzSmmmmoooookin'!

Hi Robbo and welcome to the forum! Your fat cap depends on who butchered and trimmed the hog. as fatty as a pork butt is, I wouldn't be concerned with adding bacon, especially since you're using an 009. Unless you extremely over cook it, it's going to be moist.

I wouldn't butterfly it. Tie it together if necessary and smoke as a normal butt. Take it to and internal of 195˚ and let it rest for at least 1/2 hour double-foiled in a cooler. I usually let mine go for 2+ hours, but that's just me.

Hope this helps!

8/19/067:50 AM