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Message
Boneless Pork Shoulder
Posted on 9/13/23 at 2:35 pm
Posted on 9/13/23 at 2:35 pm
Have never done a boneless shoulder before, but alas that is the materials I was provided.
Do I need to do anything different from smoking a traditional bone-in shouder?
I have two ~3.2lb butts.
Do I need to do anything different from smoking a traditional bone-in shouder?
I have two ~3.2lb butts.
2
Posted on 9/13/23 at 2:38 pm to jumbo
No need to do anything different other than maybe wrapping it in twine if it’s got a goofy cut in it or one side is noticeably smaller than the other. Jam a bunch of rub in the cut before tying it up.
What I do:
Cover in mustard (optional) and then rub
Put in fridge over night
Add more rub
Take out for 30 or so mins before smoking
Put on smoker at 215
Take off smoker when internal temp hits 195-205 depending on how you like it and probe slides in and out like butter
Try not to eat the entire thing in one sitting.
I quit the Texas crutch on everything when I have the time. I like the bark and flavor more without any wrapping.
What I do:
Cover in mustard (optional) and then rub
Put in fridge over night
Add more rub
Take out for 30 or so mins before smoking
Put on smoker at 215
Take off smoker when internal temp hits 195-205 depending on how you like it and probe slides in and out like butter
Try not to eat the entire thing in one sitting.
I quit the Texas crutch on everything when I have the time. I like the bark and flavor more without any wrapping.
This post was edited on 9/13/23 at 2:42 pm
Posted on 9/13/23 at 2:40 pm to Breesus
Don’t need to do anything different
I would recommend trussing it for even cooking
I would recommend trussing it for even cooking
Posted on 9/13/23 at 2:53 pm to Chipand2Putts
Maybe try butterflying one of them. More bark and smoke.
This post was edited on 9/13/23 at 2:54 pm
Posted on 9/13/23 at 3:05 pm to Breesus
Seems straightforward enough.
Wrap or no wrap?
Wrap or no wrap?
Posted on 9/13/23 at 3:15 pm to jumbo
I did one the same exact way as bone-in but used kabob skewers to hold it together where they deboned it. I got them in place and broke off the excess sticking out. Came out really good just like a bone-in. Wrapped it just the same as bone-in also.
This post was edited on 9/13/23 at 3:16 pm
Posted on 9/13/23 at 3:16 pm to jumbo
quote:
Wrap or no wrap?
Wrap if you don't wanna wait out the stall or just prefer a softer bark.
Posted on 9/13/23 at 5:23 pm to jumbo
quote:
Wrap or no wrap?
That’s really personal preference. For large cuts (pork shoulder, brisket, etc) I like the bark, smoke, and meat better without the wrap. Some people like adding all the butter and honey and a softer bark.
I almost never wrap anything anymore. I did a few experiments with wrapping and not wrapping cuts and I preferred the unwrapped one’s every time other than occasional baby backs.
How much time do you have lol? If you have unlimited time don’t wrap.
If you have less than 10hrs for a boneless 3lb butt go ahead and wrap it at 140ish to power through the stall. If you can wait until God intends for it to be ready, it’s absolutely worth it
This post was edited on 9/13/23 at 5:30 pm
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