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Boneless Pork Shoulder, Big Flap?


UTVol
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I bought a two pack of boneless pork butts from Costco since they didn't have bone-in when I was stocking up and when I opened the package the removal of the bone left a huge flap of meat.  Instead of carving the bone out it seems the cut was made all the way through the shoulder.  So the shoulder is almost sliced into two pieces but is still connected.  Not sure if it was a bad butcher job but I've never experienced this on the 10 or so boneless butts I've done in the past.

 

Thoughts on how to smoke it?  Fat cap down/up (based on preference) or should I open up the shoulder flat on the grill? One concern is that if I don't lay flat on the grill the inside of the pocket will have pockets of rub.  Maybe after 10 hours it wont matter.  The other thing I'm worried about is it drying out since its not at thick as the end piece where the two pieces are still connected.

 

Let me know what you guys think.  Thanks in advance!

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There is a pocket of tissue by the bone that is easily separated if you get carried away trimming the fat and tissue there, I bet that's what happened. I'd either roll and tie it with butcher's twine or butterfly it out and cook it flat like a brisket. I've been meaning to try that with a butt but haven't got around to it. Seems like a good opportunity to experiment either way. I wouldn't worry about it drying out as there is plenty of fat and collagen to keep the meat moist. Post up your results, I'm eagerly waiting to see the outcome as to cook time and all that.

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There is a pocket of tissue by the bone that is easily separated if you get carried away trimming the fat and tissue there, I bet that's what happened. I'd either roll and tie it with butcher's twine or butterfly it out and cook it flat like a brisket. I've been meaning to try that with a butt but haven't got around to it. Seems like a good opportunity to experiment either way. I wouldn't worry about it drying out as there is plenty of fat and collagen to keep the meat moist. Post up your results, I'm eagerly waiting to see the outcome as to cook time and all that.

I'd stuff one with sausage, roll and tie it back into shape... The other, stuff with ricotta spinach mix, roll and tie back into shape... Season both with rub, cook til 170 IT... Rest and carve... Yum
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There is a pocket of tissue by the bone that is easily separated if you get carried away trimming the fat and tissue there, I bet that's what happened. I'd either roll and tie it with butcher's twine or butterfly it out and cook it flat like a brisket. I've been meaning to try that with a butt but haven't got around to it. Seems like a good opportunity to experiment either way. I wouldn't worry about it drying out as there is plenty of fat and collagen to keep the meat moist. Post up your results, I'm eagerly waiting to see the outcome as to cook time and all that.

I'd stuff one with sausage, roll and tie it back into shape... The other, stuff with ricotta spinach mix, roll and tie back into shape... Season both with rub, cook til 170 IT... Rest and carve... Yum

That sounds interesting...

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That sounds amazing cajun!!  I might have to try that.

 

So, I threw it on as I normally would and it was by far my most interesting cook.  The gap in meat became less of an issue as the cook progresses as the meat separated and the concern about pockets of rub dissipated.  I had a ~9lb butt and at 14hrs I called it done.  I had to pull it at ~190 in the thick part.  I probe tested and it was oh soo close to being done and wanted to wait until 200 but I couldn't keep my eyes open.  Temps read anywhere from 198-203 in other parts of the meat.  I think not tying it caused some uneven cooking for sure.  I let it rest for about 45 minutes and threw it in the fridge.  I didn't even take a pic but I might do it this morning.  

 

Thanks for the advice guys and if I can get to the butt before the wife tears into it I'll snap some photos.

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There is a pocket of tissue by the bone that is easily separated if you get carried away trimming the fat and tissue there, I bet that's what happened. I'd either roll and tie it with butcher's twine or butterfly it out and cook it flat like a brisket. I've been meaning to try that with a butt but haven't got around to it. Seems like a good opportunity to experiment either way. I wouldn't worry about it drying out as there is plenty of fat and collagen to keep the meat moist. Post up your results, I'm eagerly waiting to see the outcome as to cook time and all that.

I'd stuff one with sausage, roll and tie it back into shape... The other, stuff with ricotta spinach mix, roll and tie back into shape... Season both with rub, cook til 170 IT... Rest and carve... Yum
That sounds interesting...
Was Christmas lunch for many years here...
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Here's the pics.  The one at the end are after the meat was warmed up for dinner.  I didn't wrap this butt at all and the bark was noticeably "crunchier".  Not bad but different.  Overall the meat was delicious however I haven't gotten to the meat that was ~190 just the meat on the thinner end.  I might wrap or stuff next time but it came out pretty good.

 

post-9618-0-02225200-1448374181_thumb.jppost-9618-0-00426700-1448374198_thumb.jppost-9618-0-48413800-1448374226_thumb.jppost-9618-0-03684600-1448374212_thumb.jppost-9618-0-99709800-1448374238_thumb.jp

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