User Panel
User Panel
User Panel
|
Posted: 5/7/2024 9:01:13 AM EDT
Does anyone even buy them for smoking? |
|
|
|
|
Posted: 5/7/2024 9:01:45 AM EDT
[#1]
If they’re priced right, heck yeah.
|
|
|
|
TX, USA
|
Posted: 5/7/2024 9:03:52 AM EDT
[#2]
So they go in and filet it off the bone? Seems kinda dum. But I guess fine if it helps the price.
|
|
|
|
Posted: 5/7/2024 9:04:47 AM EDT
[#3]
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.
|
|
|
|
OR, USA
|
Posted: 5/7/2024 9:08:33 AM EDT
[#4]
Grind them into homemade breakfast sausage.
|
|
|
|
Posted: 5/7/2024 9:08:47 AM EDT
[#5]
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. |
|
|
|
|
Posted: 5/7/2024 9:12:31 AM EDT
[#6]
Quote HistoryOriginally Posted By arowneragain: If they’re priced right, heck yeah. Yeah, why not? |
|
|
|
|
Posted: 5/7/2024 9:12:38 AM EDT
[#7]
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.
|
|
|
|
|
Posted: 5/7/2024 9:14:52 AM EDT
[#8]
Grind, make sausage, perfect.
|
|
|
|
|
Posted: 5/7/2024 9:15:41 AM EDT
[#9]
Quote HistoryOriginally 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. Quote HistoryOriginally 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. |
|
|
|
|
Posted: 5/7/2024 9:16:55 AM EDT
[#10]
Quote HistoryOriginally Posted By twistedLV: Pulled pork gets boring. When? |
|
|
|
|
Posted: 5/7/2024 9:19:25 AM EDT
[#11]
I cook them on the stove with carrots and potatoes. Make nice gravy too. Yummy.
|
|
|
|
PA, USA
|
Posted: 5/7/2024 9:21:45 AM EDT
[#12]
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.
|
|
|
|
Posted: 5/7/2024 9:23:35 AM EDT
[#13]
Great for crock pot or sous-vide
|
|
|
|
|
Posted: 5/7/2024 9:25:51 AM EDT
[#14]
We buy it all the time. Wife seasons them & marinate in soysauce,lemon juice & garlic overnight. Grill & eat with jasmine rice.
|
|
|
|
|
Posted: 5/7/2024 9:26:04 AM EDT
[#15]
Quote HistoryOriginally Posted By thebert: I cook them on the stove with carrots and potatoes. Make nice gravy too. Yummy. Yeah, I can understand them for purposes like that. I'm not going to mess with trussing them up for the smoker though. |
|
|
|
KS, USA
|
Posted: 5/7/2024 10:54:06 AM EDT
[#16]
They've always smoked up just fine for me.
|
|
|
|
Posted: 5/7/2024 11:01:06 AM EDT
[#17]
Quote HistoryOriginally Posted By SamuelAdams76: 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. Same. Bone imparts a bit more flavor, but there's nothing wrong with a pork steak. |
|
|
|
|
Posted: 5/7/2024 11:01:57 AM EDT
[#18]
Quote HistoryOriginally Posted By Waldo: Yeah, I can understand them for purposes like that. I'm not going to mess with trussing them up for the smoker though. What are you going on about? Just set them in the smoker like everyone else does |
|
|
|
|
Posted: 5/7/2024 11:04:35 AM EDT
[#19]
Quote HistoryOriginally 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. |
|
|
|
NH, USA
|
Posted: 5/7/2024 11:06:13 AM EDT
[#20]
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.
|
|
|
TX, USA
|
Posted: 5/7/2024 11:06:46 AM EDT
[#21]
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. |
|
|
|
Posted: 5/7/2024 11:08:09 AM EDT
[#22]
Quote HistoryOriginally Posted By mk4dubbin: What are you going on about? Just set them in the smoker like everyone else does Quote HistoryOriginally Posted By mk4dubbin: Originally Posted By Waldo: Yeah, I can understand them for purposes like that. I'm not going to mess with trussing them up for the smoker though. What are you going on about? Just set them in the smoker like everyone else does 
|
|
|
|
|
Posted: 5/7/2024 11:08:58 AM EDT
[#23]
Quote HistoryOriginally 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. Quote HistoryOriginally 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. 
|
|
|
|
|
Posted: 5/7/2024 11:16:28 AM EDT
[#24]
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. |
|
|
|
|
Posted: 5/7/2024 11:43:56 AM EDT
[Last Edit: M-60]
[#25]
Quote HistoryOriginally 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.  
|
|
|
|
NM, USA
|
Posted: 5/7/2024 11:44:53 AM EDT
[#26]
Boneless butts are perfect for making al pastor.
|
|
|
|
Posted: 5/7/2024 11:48:20 AM EDT
[#27]
Quote HistoryOriginally 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 Quote HistoryOriginally 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. |
|
|
|
AZ, USA
|
Posted: 5/7/2024 11:50:15 AM EDT
[#28]
Carnitas
|
|
|
|
Posted: 5/7/2024 12:08:45 PM EDT
[#29]
Absolutely. I use to smoke one a month but haven't done one in a while.
|
|
|
|
USA
|
Posted: 5/7/2024 12:20:40 PM EDT
[Last Edit: SteelonSteel]
[#30]
Quote HistoryOriginally Posted By bondryan: Grind them into homemade breakfast sausage. 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. |
|
|
CA, USA
|
Posted: 5/7/2024 12:32:47 PM EDT
[#31]
Quote HistoryOriginally Posted By Giltweasel: 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. I use them for a Chile Colorado, pork chile is AWSOME. |
|
|
USA
|
Posted: 5/7/2024 12:38:43 PM EDT
[#32]
Literally smoking a pack at this moment, almost done in time for lunch
|
|
|
|
Posted: 5/7/2024 1:08:31 PM EDT
[Last Edit: wildearp]
[#33]
Put seasoning inside where the bone was. Tie up with butchers twine. It will be just fine.
Sometimes you gotta improvise with the Costco product when shit has not been on sale for a long time. These went on sale for $0.89/lb, an unadvertised managers special. After smoke, I gave some to my neighbor and then sealed/froze a bunch of this. Sales have been scarce lately.  |
|
|
|
IL, USA
|
Posted: 5/7/2024 1:34:57 PM EDT
[#34]
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 |
|
|
|
Posted: 5/7/2024 1:37:23 PM EDT
[#35]
You dont need to buy pork for that bro
  Slow Cooker Vegan Pulled Pork | NO Jackfruit or Mushrooms |
|
|
|
|
Posted: 5/7/2024 1:40:34 PM EDT
[#36]
|
|
|
|
|
Posted: 5/7/2024 1:44:46 PM EDT
[#37]
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. 
|
|
|
|
|
Posted: 5/7/2024 1:51:12 PM EDT
[#38]
Sous vide your pork. Makes it tender and juicy every time
|
|
|
|
|
Posted: 5/7/2024 1:53:16 PM EDT
[#39]
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. |
|
|
|
|
Posted: 5/7/2024 1:53:46 PM EDT
[#40]
Quote HistoryOriginally 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 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. |
|
|
|
|
Posted: 5/7/2024 1:54:09 PM EDT
[#41]
Cut into steaks/strips.
Smoke. Chop into chunks for Chili Verde. |
|
|
|
OH, USA
|
Posted: 5/7/2024 2:04:20 PM EDT
[#42]
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. |
|
|
|
Posted: 5/7/2024 2:05:53 PM EDT
[#43]
Probably China pork or similar.
|
|
|
|
OH, USA
|
Posted: 5/7/2024 2:06:40 PM EDT
[Last Edit: Millennial]
[#44]
Quote HistoryOriginally Posted By twistedLV: That's what I have been doing lately as well. Pulled pork gets boring. Quote HistoryOriginally 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. 
|
|
|
|
Posted: 5/7/2024 2:10:04 PM EDT
[#45]
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.
|
|
|
|
OH, USA
|
Posted: 5/7/2024 2:33:16 PM EDT
[#46]
Quote HistoryOriginally Posted By apierce918:  Attached Filehttps://www.ar15.com/media/mediaFiles/278107/IMG_7999_jpeg-3207997.JPG If your smoker is big enough, You should write “FJB” in cursive with that long sausage before cooking it. |
|
|
|
Posted: 5/7/2024 2:48:14 PM EDT
[#47]
Quote HistoryOriginally Posted By NY12ga: Sous vide your pork. Makes it tender and juicy every time But wouldn't the water ruin the smoker? |
|
|
|
NC, USA
|
Posted: 5/7/2024 2:52:24 PM EDT
[#48]
I buy boneless sometimes for smoking. I've had good luck, cooks a bit faster.
|
|
|
|
Posted: 5/7/2024 2:55:26 PM EDT
[#49]
Quote HistoryOriginally Posted By Millennial: If your smoker is big enough, You should write “FJB” in cursive with that long sausage before cooking it. 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 |
|
|
|
|
Posted: 5/7/2024 3:06:58 PM EDT
[#50]
Quote HistoryOriginally 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 Except this thread isn't about pork shoulder |
|
|
|
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
Attached File
