After my recent trip to NYC for BBQ research & discussing techniques with Q folks there & at Troy Pig Out, I decided to return to using bone-in pork butt for my pulled pork. I started making pork using this cut, but changed when we opened the Hut thinking boneless – while 20¢ more expensive – would be a better value as I would not have the waste of the bones. Turns out – the bones tend to be very little in weight (around 4 ounces each) – & having the bone in helps add flavor to the pork.

So – I ordered up some bone-in butts, seasoned them with Cha Cha Dust (our house Q rub) & put them in the smoker for 11 hours. Here is the result:

Perhaps some of the best pork I’ve done. Great crust. Tender – but thanks to the bone – not falling into a messy pile. Really really juicy. I pulled these out of the smoker at 197º & let them rest for an hour before pulling.

The bones slid out quite easily. Just have to figure out something to do with them other than throwing them away. Perhaps drying them & making outsider art.

A nice tray of pulled pork. Looks like the yield on this was possibly better than boneless roasts. Will have to wait until I finish cooking the whole case to know for sure.