Boneless pork butts

[Ken in Maine]

We've been smoking and selling roadside for almost three years... It's been great. We have always, I repeat always, used bone-in butts with excellent results. I just changed suppliers and order 3 cases of bone-in butts this past week. Cooked 12 yesterday and the other 12 today. Didn't realize until it was too late that one case ( 8 butts) were boneless. Put everything in the smoker at 7:30 this morning and cooked all day until 4:00 this afternoon. Checked every bodies temperature and all were right at 200 to 205 degrees. Pulled them and let rest for 1 1/2 hours. Started pulling and 7 out of the 8 boneless were not even close to being cooked. The bone-in were fine just like usual.

We ended up pulling them as best we could and put them in pans and plan on putting them back in the smoker next Tuesday... hoping and praying this will finish cooking and make them "pullable".

Don't know what else to do. Hoping someone else may have an idea of what happened and will re-cooking be the right thing to do? Thanks for any input!

[G Spot BBQ]

As the bone heats up it draws the heat inside the roast with it. Kind of a cooking from the inside out assistant.
I have never used boneless as the bone is always a indicator of it being done. If you can pull the bone out clean you always know it will pull like butter.

I rest my pork butts often times overnight in my Cambro insulated food keeper. When I take them out the next morning the bone falls right out. Doesn't take much pulling they almost pull themselves.

You should have no problem reheating those butts and cooking them thru.

[Ken in Maine]

That's been our usual experience... We're going to re-do the boneless butts on Sunday and hope for the best. Figure about 4 hours at 275 should finish them up. Guess I'm going to have to check every case we buy to make sure we get bone in...

[k.a.m.]

Did you freeze them in the pans Ken?
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Always remember slow and steady wins the race.

Hybrid Cooker

[Ken in Maine]

Not sure what you mean. We prepped them fresh. Injected the evening before, then dry rub in the morning... went into the smoker at 7:30am and came out around 4:00. When we found they were difficult to pull we panned them and put them in the refrigerator waiting to re cook.

[k.a.m.]

[Ken in Maine]

Okay now I understand. Yes my wife put them in the freezer and we'll take them out to thaw a day or so before we re-cook them.

I don't worry too much about keeping things in our fridge. we have two dedicated units in our commercial kitchen that are set at 38 degrees. Meats keep for quite awhile. Also we do not keep raw chicken in these units. My butcher/processor tells me you can keep for 7 to 10 days without a problem.

[k.a.m.]

Good deal. I wasn't sure you had commercial fridges that is why I was wondering.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Ken in Maine]

Here it is Sunday... a bit breezy and light rain but we fired up the smoker and put 7 pans of the under cooked pork butt in to see if we can save it.

[Ken in Maine]

Saved all 7 pans. Smoked for 4 hours, covered, at 250. They came out perfect. Pulled just like they were supposed to.
That's $125.00 worth of meat good to go!

[biker.chef]

Good for you,man
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