{"id":8935,"date":"2016-12-14T12:36:42","date_gmt":"2016-12-14T20:36:42","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=8935"},"modified":"2016-12-17T10:48:49","modified_gmt":"2016-12-17T18:48:49","slug":"smoked-boneless-pork-butt-2","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-boneless-pork-butt-2\/","title":{"rendered":"Smoked Boneless Pork Butt"},"content":{"rendered":"
\"Pulled<\/div><\/div><\/a>
Pulled Pork Butt<\/div><\/div><\/div><\/div><\/div>

Smoked Boneless Pork Butt<\/h3>

Smoked Boneless Pork Butt<\/strong> - I can't remember the last time I smoked a boneless Pork butt but I know it's been too long! Pulled pork is so delicious that I wonder why I waited so long. As you can see from the photo above a mixture bark, smoke ring, and pork makes for a strong luscious visual impact of the true beauty of pulled pork. I will say that IMHO there is no difference between a boneless and a bone-in pork butt. I've read and heard that some pitmasters claim that bone-in pork butts are better but I have not known that to be true. Those same pitmasters often rely on manually pulling the bone out to check when the butt is done. If the bone comes out easily and is clean then the pork butt is done and ready to Foil, Towel, Cooler (FTC).<\/p>\n<\/div><\/div><\/div><\/div>

\"Trimmed<\/div><\/div><\/a>
Trimmed Pork Butt<\/div><\/div><\/div><\/div>
\"Seasoned<\/div><\/div><\/a>
Seasoned Pork Butt<\/div><\/div><\/div><\/div>
\"Plastic<\/div><\/div><\/a>
Plastic Wrapped Pork Butt<\/div><\/div><\/div><\/div><\/div>

Pork Butts are probably one of the most forgiving pieces of meat. As I often say ... \"You can't hurt it cause it's already dead!\". Started out with an 8 pound boneless pork butt from Costco which I trimmed a few months ago and vacuum<\/a> sealed and froze. Gotta love the beauty and simplicity of vacuum sealers<\/a> these days. Months later I can enjoy products with no freezer burns and the quality of the meat is just as good as the day I bought the meat.<\/p>\n

Rubbed the boneless pork butt with roasted garlic extra virgin olive oil<\/a> to act as the glue for the heavy application of Jan's Original Dry Rub<\/a>. The rub creates a bark on the butt to kill for. Before wrapping the seasoned pork butt with plastic and refrigerating it overnight I used Cooking Bands<\/a> to keep the roast in one piece.<\/p>\n<\/div><\/div><\/div><\/div>

\"Preheating<\/div><\/div><\/a>
Preheating MAK Pellet Grill<\/div><\/div><\/div><\/div>
\"Butt<\/div><\/div><\/a>
Butt Smoked to 160\u00baF<\/div><\/div><\/div><\/div>
\"MAK<\/div><\/div><\/a>
MAK Grills Mobile<\/div><\/div><\/div><\/div><\/div>

Preheated my wood pellet smoker-grill, a MAK 2 Star<\/a> General, to 225\u00baF with hickory<\/a> pellets. It's really hard to beat Hickory<\/a> when smoking\/cooking pork. Apple pellets<\/a> are also a good choice to use with pork. For planning purposes only: Took 6\u00bd hours from turning the MAK 2 Star<\/a> ON to turning it OFF ... Add another 3 to 4 hours of FTC on top of the smoking\/cooking time.<\/em><\/p>\n