pork butt

I prefer bone in. Here Sams are bone in/Costco bone out. You can get more rub on a bone out and tie it together. Try one of each at the same time and then you can decide which you like.

PS You can move this to the pork thread below to save Smokin the trouble.

Bone in.

quote:

Originally posted by newbiejim:
Pork butt. Do you guys prefer bone in or out?
Local store, $.99 lb. bone in, $1.49 bone out. Last one I did had the bone and it was great.

Are you pulling it or slicing it when you are done cooking? Wish I could find .99/lb pork butts.

Bone In

Bone in for me because the butchers just "butcher" up the meat getting the bone out and then usually charge more per PD.

Bone in.

I'm pulling.

Much easier to tell when a Bone in is ready to pull and then much easier to pull/breakdown.

Bone in

Bone in.

quote:

Originally posted by SmokinOkie:
Bone in for me because the butchers just "butcher" up the meat getting the bone out and then usually charge more per PD.

Indeed. Once bought a some boneless PB's from Costco that once opened, looked like they were sucked thru a jet turbine.

quote:

Originally posted by MaxQ:

quote:

Originally posted by SmokinOkie:
Bone in for me because the butchers just "butcher" up the meat getting the bone out and then usually charge more per PD.

Indeed. Once bought a some boneless PB's from Costco that once opened, looked like they were sucked thru a jet turbine.

Same here!

It should be probably be mentioned that some cooks prefer boneless for the ability to apply more rub to the surface.

Bone in. In addition to other advantages, the bone adds flavor you can't get any other way.

Bone in, Sam's has Excels where I live. Got a two pack and froze one. Was going to take it to my MILs for a party today, but when I got up Saturday it was sleeting, the deck a total mess. Got all my ducks lined up to take a Caesar's Salad instead. We went to the movies and when we got out all that stuff had melted. So back to pork butt. Trimmed this one a bit and hit it with my salt free rub. Got my SM150 all ready to go and hit BRISKET at 6pm. By then it was 28 with 20 mph winds. About 1 am I went out to check on her and it was now 20 and still breezy. NO PROBLEM. Come 06:30 it smelled great and was just where I wanted it tenderness and temp wise (198). Now resting and will hand pull (thanks for teaching me that Smokin') and then off to MILs with some baby challah rolls.

We give the bone to our chickens with a little meat left on it. They go NUTS, or rooster practically vapor locks calling the hens over. LOL