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Well new to me. So I smoked a 10lb butt on my egg yesterday for about 10 hrs then placed it into my wife’s instipot along with a cup of apple juice. Brought it up to pressure for 15 min or so and then let it sit a while. Released the pressure but let it in the pot for an hour before pulling. Beyond moist.
I had to pull the bone out of it to get the thing to fit in the pot. Bone slid right out.

Last edited by JimHnSTL; 04/10/22.

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Sounds good, but seems like unnecessary. The butt was done when the bone pulled out.

Might be worth trying with bbq sauce to really infuse it, but just seems like extra fuss.

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Buy your butts from Costco.....2boneless in a bag.. they sell crippled pigs wit no bones !


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We get ours from Sams but sister in law is a Costco member will have to give them a try. I will say though for some reason I like a bone in butt for smoking


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I like bone in for smoking but boned out for sausage. I’m lazy that way. I got it in my head the bone helps it cook but Im not sure about that. Could be myth.


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I do the same thing if I dont have full time to smoke to 195F.

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Originally Posted by Terryk
I do the same thing if I dont have full time to smoke to 195F.

Kinda how I stumbled onto this process. Had a butt smoking overnight and was planning on bringing it into work for our fri morning breakfast feast we’re doing every Friday for a while. Anyway I messed up and somewhere in the night the fire went out. My first and only time I’ve had that happen. Well I took the butt off in the morning and wrapped it and placed into the fridge while I reluctantly stopped at White Castle and picked up a crave case of sliders with egg and cheese. So that Friday night I was wondering what to do with the cooked butt. I figured it was about 3/4 done. So I tried the instipot with some apple juice and dang if it didn’t make it more than palatable. So then I wondered what would happen if I tried this with a fully cooked butt. The flavor seems so much richer throughout the meat. It could be all in my head but I figured I would post this and maybe someone else would try it and see if it confirms or disputes my findings.


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Need to use bone in butts because the bone is a built in temp probe to let you know when done.


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Originally Posted by Boarmaster123
I like bone in for smoking but boned out for sausage. I’m lazy that way. I got it in my head the bone helps it cook but Im not sure about that. Could be myth.

I did a boneless yesterday.

Myth for sure.

Fugkin' thing is amazing.


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