Bone-in vs Boneless Pork Butt Cooking Time

[Stephen-VA]

I’m new to the smoking world/community (5-mos) and had temperature flux issues with my 1600PS so I installed a heat shield that corrected the problem. Now, I’m noticing that when I cook let’s say 2 pork butts 9lbs each it should take approx 13.5 hrs for full cook. However what I am seeing is more like a 9-10hr full cook to 197-200 degrees after wrapping my protien within the 165-170 degree range. Is the different in full cook time due to the fact that I’m using boneless butts or is this a case where my temp is set to 225 degrees and it’s actually hotter than reading on my display? This has occurred with brisket as well.

 

[MikeInFla]

I’m not sure the bone matters. I have done both with and without bones and haven’t noticed a difference in cook time. Try an external thermometer and see if numbers on that match the display. Also, if putting directly over the heat source it will be hotter in that area.

 

[Cowboy1955]

Welcome from Texas to the group!

 

[Sparky]

Welcome to the club

 

[Stephen-VA]

I’m not sure the bone matters. I have done both with and without bones and haven’t noticed a difference in cook time. Try an external thermometer and see if numbers on that match the display. Also, if putting directly over the heat source it will be hotter in that area.

Thank you Mike

 

[Mark38090]

I cook a bunch of butts, 128 last week. The only thing I've seen effect cook time is strictly size. Obviously smaller butts cook a lot faster than huge ones. I've never noticed a difference in bone in vs deboned.

 

[ANT0407]

Welcome from NH

 

[Smokeyholler]

Welcome from the holler!
I've never thought about the bone or not changing times. As said it's the size that is the big variable. I just start em early morning low and slow and push them to temp as dinner time approaches.

 

[Cagrant3]

I’m new to the smoking world/community (5-mos) and had temperature flux issues with my 1600PS so I installed a heat shield that corrected the problem. Now, I’m noticing that when I cook let’s say 2 pork butts 9lbs each it should take approx 13.5 hrs for full cook. However what I am seeing is more like a 9-10hr full cook to 197-200 degrees after wrapping my protien within the 165-170 degree range. Is the different in full cook time due to the fact that I’m using boneless butts or is this a case where my temp is set to 225 degrees and it’s actually hotter than reading on my display? This has occurred with brisket as well.

Welcome Stephen! I have the same unit - same issue. The external temp probe right next to the meat is what I adjust the controller by. It can be off by 50 degrees or more at times. Good luck and happy smokin’!

 

[mixed up]

I know my temp probes off a few degrees so I keep a hand held unit to verify the meat temp I get it close then start checking

 

[bobissmokin]

Welcome! Cooking by looks and temps, I have not experienced noticeable differences bone-in or boneless.

 

[Mark H.]

I cook a bunch of butts, 128 last week. The only thing I've seen effect cook time is strictly size. Obviously smaller butts cook a lot faster than huge ones. I've never noticed a difference in bone in vs deboned.

 

[Mark38090]

Enough for 1000 pulled pork sandwiches on 5 inch buns is what I needed.

 

[Mark H.]

Enough for 1000 pulled pork sandwiches on 5 inch buns is what I needed.

That's wild man! What smoker or smoker's did you use?

 

[Mark38090]

I have a Old Hickory that'll hold 80 butts, and a brick stick burner that'll hold 48 comfortably. The stick burner is a lot of work and requires 3-4 people just to move the racks around but it'll damn sure cook. I cook for staff events at a large prison and our last warden bought us the Ole Hickory, before that we just used the brick and another homemade smoker, this was a day the grease trap was stopped up.