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Author Topic: Bone-in VS Boneless butts  (Read 7334 times)

DivotMaker

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Re: Bone-in VS Boneless butts
« Reply #15 on: February 17, 2015, 08:51:41 PM »
Dave, the double-packs of Bostons I get from Sam's are the same way - well-trimmed.  I only trim a tiny bit of extra, and the connective tissue between the muscle layers.  Looks like the bone is the only real difference. ;)
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Tony from NW Arkansas
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NDKoze

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Re: Bone-in VS Boneless butts
« Reply #16 on: February 17, 2015, 09:17:21 PM »
I rarely trim much if anything off of my Sam's Club butts. And my fat cap usually just melts away and leaves the most wonderful bark you can imagine.
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Gregg - Fargo, ND
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SuperDave

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Re: Bone-in VS Boneless butts
« Reply #17 on: February 17, 2015, 09:31:08 PM »
I think the conclusion to draw is that pulled pork is pretty darn awesome anyway you cut it.... or not cut it.  LOL!
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Model 4, Harrisville, Utah

DivotMaker

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Re: Bone-in VS Boneless butts
« Reply #18 on: February 17, 2015, 09:34:08 PM »
Quote from: SuperDave on February 17, 2015, 09:31:08 PM
I think the conclusion to draw is that pulled pork is pretty darn awesome anyway you cut it.... or not cut it.  LOL!

+1! 8)
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Tony from NW Arkansas
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Wife, Son and One REALLY Big Dog!

NDKoze

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  • Gregg - Fargo, ND
Re: Bone-in VS Boneless butts
« Reply #19 on: February 17, 2015, 09:43:31 PM »
Quote from: DivotMaker on February 17, 2015, 09:34:08 PM
Quote from: SuperDave on February 17, 2015, 09:31:08 PM
I think the conclusion to draw is that pulled pork is pretty darn awesome anyway you cut it.... or not cut it.  LOL!

+1! 8)

+2
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.
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