Bone in or boneless?

Discussion in 'Pork' started by jirodriguez, Jul 16, 2009.

  1. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    For a pork shoulder is it better to get bone in or boneless? I know I can get boneless cryo bags at Costco, but it seems like some of it over cooks since it is thinner.
     
  2. fired up

    fired up Smoking Fanatic OTBS Member

    I always go with bone in anything. Except hot dogs and bologna.
     
  3. pitrow

    pitrow Smoking Fanatic

    The bigger the bone, the better the taste.
     
  4. danbury

    danbury Smoking Fanatic

    Likewise... bone.... adds to the taste as well as helps cook from the inside out to a certain degree.
     
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I take bone-in, if I have a choice. Flavor is so much better...even with pork chops or steaks, you'll notice a big difference.

    Happy smokes!

    Eric
     
  6. rickw

    rickw Master of the Pit OTBS Member

    What ^^^^^^^they said.
     
  7. bigsteve

    bigsteve Master of the Pit

    Yeah bone in is a little better. But boneless is still so good I wouldn't pass it up.
     
  8. somewhat off topic, but close......

    when it comes to splitting a shoulder in half, how do you go about this if it has the bone in?
     
  9. danbury

    danbury Smoking Fanatic

    Unless you have a band saw or one of those butcher's bone saw, I would imagine you'd just have to work around the bone. I've never found it necessary to cut one in half.
     
  10. billbo

    billbo Master of the Pit OTBS Member

    I always go bone in. It pulls out very easily after smoking.
     
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Bone-in is always tastier, although it may take longer to smoke. As far as overcooking is concerned, use a meat probe to control the cooking temp, you'll get the meat cooked to where you like it.
     
  12. fatback

    fatback Fire Starter

    In fact, I smoked three of them for a July 4 party for over 100 people who thought it was the best BBQ pork they had ever had. In my opinion, none of it overcooked or dried out. I cooked it to 165, double foiled it, took it to 200, and it was just as moist and juicy as any bone-in.

    That being said, bone-in shoulder is definitely going to have that added flavor that only the bone can provide. It's subtle, but it's definitely there.

    Either way, you can't go wrong. The bone is good, but the THIN BLUE SMOKE is what makes it special. NEVER forget that.

    Good luck!
     
  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    The temps were good, it was just the areas where the meat had been cut to remove the bone created some uneaven thicknesses. So some of the thin pointy areas were just a little dry. Rest of stayed moist and pulled well.

    Based on the feedback I will definatel do bone in now [​IMG] Thanks all!
     
  14. jspryor

    jspryor Fire Starter

    I would agree that the taste difference is somewhat subtle. However, there is just no better feeling than sliding that bone right out...nice and clean after a successful smoke.
     
  15. herkysprings

    herkysprings Smoking Fanatic

    Bone out for:

    More surface area for the brine / rub to get to. Less cooking time, as you dont have to heat the bone up. I always go bone out mainly because I dont want to pay for it, and therefore I can buy a higher quality meat which also give better flavour.

    Bone it for:

    ^^^^^ What they said. ^^^^^^^ :D
     
  16. bman62526

    bman62526 Smoking Fanatic

    Bone in. However, once in a while I only have 6 - 7 hours to do pulled pork...when a 9-10 lb. bone in shoulder will take me damn near 10 hours at a 240° average.

    For these times, as soon as I take it from the package, I use a very thin and flexible filet knife to cut around the bone and remove it. I've gotten decent at it so that I hardly remove any meat...just the bone.

    Then I cut the shoulder into 2 pieces, as close to equal size as possible. Trim the fat so I don't lose the chance at even more bark, rub and smoke!

    I can get it done in 6 hours and then an hour in the cooler...mmmmmm.
     

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