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Posted: 5/7/2024 9:01:13 AM EDT
Does anyone even buy them for smoking? |
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Those who ignore history are doomed to repeat it.. |
If they’re priced right, heck yeah.
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So they go in and filet it off the bone? Seems kinda dum. But I guess fine if it helps the price.
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Prefer bone-in but they'll do. If its at all scraggly I tie them, or cut them into pork steaks for the direct heat smoker.
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Cowabunga it is...
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Grind them into homemade breakfast sausage.
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Originally Posted By Waldo: Does anyone even buy them for smoking? View Quote Sure. They work just fine. For what it's worth I tend to not shred them, but cook them a little faster (325-350) after seasoning and smoking like a regular bone-in. But pull it at 175 or 180 and slice it. Still tender enough for sandwiches. |
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"I'm concerned with how easily misled many of you are. Serious question, do you just believe everything on the internet?" - JustinU235
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If they still have the collar muscle on them and it looks good I'll buy them for contests, I'm going to debone them anyway so it saves me a step.
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The best way to help yourself is to help others. -unknown
Before you ask, Biden sucks, Putin sucks, Zelensky sucks, Ukraine is a giant money laundering scheme, and Trump sucks I'm voting for Camacho '24 |
Dispensing happiness one MIRV at a time.
GA, USA
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Grind, make sausage, perfect.
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"Malo periculosam, libertatem quam quietam servitutem."
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Originally Posted By FS7: Sure. They work just fine. For what it's worth I tend to not shred them, but cook them a little faster (325-350) after seasoning and smoking like a regular bone-in. But pull it at 175 or 180 and slice it. Still tender enough for sandwiches. View Quote View All Quotes View All Quotes Originally Posted By FS7: Originally Posted By Waldo: Does anyone even buy them for smoking? Sure. They work just fine. For what it's worth I tend to not shred them, but cook them a little faster (325-350) after seasoning and smoking like a regular bone-in. But pull it at 175 or 180 and slice it. Still tender enough for sandwiches. |
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Fuck Unity
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I cook them on the stove with carrots and potatoes. Make nice gravy too. Yummy.
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I like using boneless picnic roasts in the Instant Pot when I don't feel like tending to the smoker for 12+ hours. You can have one cooked in <90 mins, and it's perfectly serviceable for shredding and dousing in sauce.
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Great for crock pot or sous-vide
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We buy it all the time. Wife seasons them & marinate in soysauce,lemon juice & garlic overnight. Grill & eat with jasmine rice.
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Those who ignore history are doomed to repeat it.. |
They've always smoked up just fine for me.
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"Life is too serious to be taken seriously" - Ray Bradbury
KoW callsign 'Ribs' |
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Originally Posted By mk4dubbin: What are you going on about? Just set them in the smoker like everyone else does View Quote I imagine he's talking about the fact that many of them tend to fall apart and are not a single large chunk of shoulder once the bone is removed. You can get lucky, but if you want a good cook it's best to tie them up. Adds more than a little bit of work. |
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I accidently bought a boneless butt for the first time last week. I smoked it next to a bone-in butt and the results were indistinguishable. I really thought that there'd be a noticeable difference, but I don't think that there was. Going forward I'll buy whatever is on sale.
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I loaded the freezer up last summer at $1.79/lb plus $5 off per pack. Found all the smallest packs since the $5 off wasn't based on weight
The boneless ones are weirdly cut, but still produce good smoked pork. I put the cut portion down. |
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Originally Posted By FS7: I imagine he's talking about the fact that many of them tend to fall apart and are not a single large chunk of shoulder once the bone is removed. You can get lucky, but if you want a good cook it's best to tie them up. Adds more than a little bit of work. View Quote View All Quotes View All Quotes Originally Posted By FS7: Originally Posted By mk4dubbin: What are you going on about? Just set them in the smoker like everyone else does I imagine he's talking about the fact that many of them tend to fall apart and are not a single large chunk of shoulder once the bone is removed. You can get lucky, but if you want a good cook it's best to tie them up. Adds more than a little bit of work. I"ve never tied them up and never had them fall apart. |
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I'll use it instead of a shoulder for Chile Verde.
But if I have plenty of time I prefer bone in since it is my belief the added collagen enhances the dish. |
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"Zeal without prudence is like a ship adrift."
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“How dare we whine at our inevitable return to that prior state from which the vast majority have never stirred?”
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Boneless butts are perfect for making al pastor.
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Originally Posted By M-60: Same. I've done a bunch and never had this issue at all. https://photos.smugmug.com/Grilling/i-xR3z7rS/0/FRb6H2Gt5HgQ87sH8dsBZFPLSw5kxCxKh3gSRMdMB/XL/F2E7732E-7446-4827-91A8-31A46125C71A-XL.jpg https://photos.smugmug.com/Grilling/i-XJz2H7h/0/GW2ZrJpvZW7WtDhTVqt5Fh6LqkmbgmZDpn5dHqmg/XL/2C507330-9727-4EE4-81AB-B3F7B096524F-XL.jpg View Quote View All Quotes View All Quotes Originally Posted By M-60: Originally Posted By HDLS: I"ve never tied them up and never had them fall apart. Same. I've done a bunch and never had this issue at all. https://photos.smugmug.com/Grilling/i-xR3z7rS/0/FRb6H2Gt5HgQ87sH8dsBZFPLSw5kxCxKh3gSRMdMB/XL/F2E7732E-7446-4827-91A8-31A46125C71A-XL.jpg https://photos.smugmug.com/Grilling/i-XJz2H7h/0/GW2ZrJpvZW7WtDhTVqt5Fh6LqkmbgmZDpn5dHqmg/XL/2C507330-9727-4EE4-81AB-B3F7B096524F-XL.jpg Me three. |
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The system is mostly not rigged. LOL
"You had one asshole, your boss decided it wasn't needed." |
Carnitas
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Absolutely. I use to smoke one a month but haven't done one in a while.
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Be the change you want in this world.
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Originally Posted By bondryan: Grind them into homemade breakfast sausage. View Quote If the price is right and they don’t trim the desirable fat off the cut. I much prefer my own bf sausage links to store bought. I had store-bought today for bf and their 34mm links look like mine but are under seasoned. I only have bulk Italian sausage I made at the moment in the freezer. |
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Literally smoking a pack at this moment, almost done in time for lunch
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makes awesome buck board bacon
let it sit with some tart cherry juice a day or two not floating in just a few spoons full the then dry brine in 1/2 kosher salt and 1/2 dark brown sugar with 1/4 tsp celery salt 10 days to maybe two weeks pretty much as long as the wife will let you then smoke with favorite wood to 140 deg or so |
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You dont need to buy pork for that bro
Slow Cooker Vegan Pulled Pork | NO Jackfruit or Mushrooms |
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The mountains are calling, and I must go. -John Muir
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Sous vide your pork. Makes it tender and juicy every time
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"Sometimes I wonder whether the world is being run by smart people who are putting us on, or by imbeciles who really mean it."
-Mark Twain |
If the price is right, pork is pork. Especially if the fat cap is still on.
You can do a lot with it, slice it, cube it, grind it, make pernil, shred it or smoke it whole. |
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Traveled the world, currently living in Indian Territory
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Originally Posted By M-60: Same. I've done a bunch and never had this issue at all. https://photos.smugmug.com/Grilling/i-xR3z7rS/0/FRb6H2Gt5HgQ87sH8dsBZFPLSw5kxCxKh3gSRMdMB/XL/F2E7732E-7446-4827-91A8-31A46125C71A-XL.jpg https://photos.smugmug.com/Grilling/i-XJz2H7h/0/GW2ZrJpvZW7WtDhTVqt5Fh6LqkmbgmZDpn5dHqmg/XL/2C507330-9727-4EE4-81AB-B3F7B096524F-XL.jpg View Quote This is what I mean. I have had this happen at least a dozen times. You don't have to go crazy with twine, but depending on the hack job done while deboning it may be a lot. I've even had a few be in multiple pieces. Not the end of the world, but a bone-in butt is preferable. |
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Cut into steaks/strips.
Smoke. Chop into chunks for Chili Verde. |
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"…unrivaled fervor for killing..."
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Boneless pork butts work well in Instant Pots and Crock Pots.
And they’re usually smaller. Not everyone is smoking them or cooking for more than one/two people. |
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Probably China pork or similar.
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There he goes. One of God's own prototypes. A high-powered mutant of some kind never even considered for mass production. Too weird to live, and too rare to die.
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Originally Posted By twistedLV: That's what I have been doing lately as well. Pulled pork gets boring. View Quote View All Quotes View All Quotes Originally Posted By twistedLV: Originally Posted By FS7: Originally Posted By Waldo: Does anyone even buy them for smoking? Sure. They work just fine. For what it's worth I tend to not shred them, but cook them a little faster (325-350) after seasoning and smoking like a regular bone-in. But pull it at 175 or 180 and slice it. Still tender enough for sandwiches. Pulled pork, if you season it with just SPG is great for BBQ saucing or frying up in a pan with fajita seasoning for carnitas and tacos. I try to make my butts neutral for that reason. I mean, smoked on some good wood, pepper salt and garlic bark is fantastic with pork shoulder all by itself. I’m usually half-full by the time Finish shredding/cutting it. You could cube a boneless pork butt up and make burnt ends too. |
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Programmer & Zombie Killer Extraordinaire
OK, USA
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It just depends on what I'm making. For pulled pork, I'll buy the bone in butts at Sam's. For brats/sausages, I'll buy the boneless butts at Costco.
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"Facts are stubborn things; and whatever may be our wishes, our inclinations, or the dictates of our passion, they cannot alter the state of facts and evidence." - John Adams
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Originally Posted By apierce918: Attached File https://www.ar15.com/media/mediaFiles/278107/IMG_7999_jpeg-3207997.JPG View Quote If your smoker is big enough, You should write “FJB” in cursive with that long sausage before cooking it. |
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I buy boneless sometimes for smoking. I've had good luck, cooks a bit faster.
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Originally Posted By Millennial: If your smoker is big enough, You should write “FJB” in cursive with that long sausage before cooking it. View Quote That was breakfast sausage so I didn’t smoke it, but I could have with snack sticks or something had I thought about it lol. Takes me all day to smoke a batch |
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Originally Posted By FALARAK: I would not buy them at Costco anyway. I pick them up on sale at the grocery store for 99 cents a lb or less. https://i.postimg.cc/L8xjFLBT/screenshot-836.jpg View Quote Except this thread isn't about pork shoulder |
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