Boneless pork shoulder?

[edubbrulez]

So last night I picked up some meat from Costco to BBQ this weekend. I've never bought a brisket or a pork shoulder before. I had to ask for both as they didn't have any out. I ended up with a nice 6 lb brisket flat, and what I thought was a 9.5 lb pork butt (that's what the guy told me). So I get everything some and I see that the pork butt is actually a boneless pork shoulder. I open the package up and I find out that the meat is in two pieces and it's partially sliced (I think to remove some fat?). It looks like a mess. I went ahead and seasoned it anyway, but I'm pretty sure I need to tie this up somehow.

Since the shoulder is in two separate pieces I figured that I would start there. I guess I'll tie up the rest somehow? Any suggestions?

For next time should I ask for a bone in pork butt or shoulder?

[Doc1680]

A whole shoulder is made up of two pieces. The picnic and the butt. You probably got one of those deboned and cut in half.

So you ended up with 2 - 4lbs pieces? You can cook them seperately. It will lessen the cook time, but the end result will be the same. I assume the don't have much fat on them either? Put some bacon over the top. I prefer the less expensive, fatty kind. I would also get some butchers twine and sinch up the presliced half.

Next time you go ask for a untrimmed, bone-in pork butt.

Good luck. Let us know how the cook comes out.
_________________
Love the voodoo that Q do.

Doc

[Markbb]

You could make buckboard bacon with boneless at least thats what I do and yes next time ask for bone in, I wouldn't worry to much about tying it up unless you plan to stuff it..... but put it in one of those disposable alumn. pan with a rack (to keep it off of the bottom) and smoke to internal 195..and watch the flat as it will dry out on you

[edubbrulez]

Yeah it sounds like I got a picnic and a butt. The two pieces are not the same in size. One is probably 5-6 lbs. The piece that is smaller is sliced up a quite a bit more. The larger piece only has one slice in it.

I'm not sure which piece is which cut though.

You are correct - there isn't much fat on either piece. I like the bacon idea. Not sure what you would consider to be the top side though.

Thanks for your help guys!

Erik

[marvsbbq]

I use those cuts (de-boned) exclusively. They always come in a 2 pack with each weighing in @ 4-7 lbs (+/-). I have yet to use a bone in butt.

You will be VERY lucky if you can get a bone in butt at Costco as they ONLY carry the boned ones (in my experience anyway).

To get a bone in one, you will probably have to go to a butcher shop.

When I cook the boned ones, (which I prefer) I season not only the outside but the inside (where the bone was) as well. This way you get MORE seasoning through out the butt.

I then fold those loose pieces into the bulk of the butt (fold toward the center) and cook with those down to hold them in place.

This method also leaves the fat side (what fat there is left) up. I have yet to have a "dry butt".