Boning out a pork shoulder arm picnic

Discussion in 'Meat Selection and Processing' started by pops6927, Aug 19, 2014.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You start with a whole bone in arm shoulder bone-in picnic:

    The bone path goes like this:

    knife path:

    Cut down and around the bone, leaving as much meat possible attached, not on the bone:

    Remove the bone:

    You can also remove the skin if you like, too.  It is porous and allows the brine to go through it, and when cooked and smoked, makes great dog chews!
  2. I also smoke the bone along with the meat, makes a great dog treat.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Cool, but I like 'Bone-in' [​IMG]  just better IMO.

    As always. . .

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