Pork Shoulder: Bone in or Boneless?

Discussion in 'Grilling Pork' started by pblmt, Apr 9, 2009.

  1. pblmt

    pblmt Newbie

    I've been getting my shoulders from BJ's (bone in) but have really taken a liking to the BBacks from Costco (swift). I was going to pick up some shoulders from Costco and noticed they only carry boneless.

    Should I expect much of a difference between a bone in and a boneless pork shoulder?

    Thanks for any help!

    - Peter
     
  2. guvna

    guvna Smoking Fanatic

    no. not a big diff. treat them the same and they'll taste the same.
     
  3. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I think there is a little better flavor, and even cook with the bone in, all i will cook. Are these butts "enhanced"?
     
  4. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    They are not enhanced...I buy them there all the time and they are great quality. I find that Costco has one of the best meat counters around, and you won't be disappointed. I have even bought a case at a time to get the "bulk case price" when doing large events and have always loved the outcome.

    Here is a very good discussion from the virtual weber bullet website at this address http://www.virtualweberbullet.com/po....html#choosing

    I removed the pasted verbiage in case I was creating any copyright issues, but check out the Boneless versus Bone in section at the above link.
     
  5. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Ohwell, i will continue to do bone in butts, awell as many other folks out there. I suppose "boneless" ribs will soon be better than bone in ribs, again ohwell. AND we have a Swift plant down the road, called a guy that works there, he said all their butts are enhanced, and about half their ribs are enhanced. I get most of my meat from Sams, they seem to change suppliers often, and luckly I have never seen any enhanced meat there,yet.
     
  6. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Due to my camping experiences and "cooking in the coals" I always felt a bone in worked better. I read somewhere, sometime that the bone heats up and helps cook from the inside. I am not sure that is true but I have subscribed to it for many years and had great luck with bone in.
     
  7. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Both are good to smoke, as long as they aren't enhanced. OH WELL!
     
  8. rivet

    rivet Master of the Pit OTBS Member

    It's all a matter of choice, but I will always pick a bone-in over a boneless. Not because of the cooking time, but because of the flavor the bone / meat contact-cooking gives to the final meat. Plus-side is that you always have good bones and trims to give the dog.
     
  9. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    I prefer bone on my meat. But I am willing to use whatever I can find locally. It varies from bone in butt, boneless butt, cushion meat, or bone in or boneless country ribs.
     
  10. pblmt

    pblmt Newbie

    I've always thought food tasted better with the bone in, whether it be chicken or beef. I think it's something in the bone marrow that gives it an extra flavor.

    I'm about 8 hours into it and I will let you know how it turns out. One thing I have noticed initially is that I have extra slices in the meat to rub into - though I did have to tie it up to keep it together.

    Thanks for all the great input!
     
  11. pblmt

    pblmt Newbie

    ... the enhanced thing has me a bit concerned, is that labeled somewhere?
     
  12. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Should be something on the label like "injected with a soln. of......." or something similar.
     
  13. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Man.... when I'm pullin a butt I can't help but snatch up that sweet meat around the bone. It's perfect for taste testin. Maybe it's in my mind but that shweeeeet bone meat can't be beat.

    I will buy a boneless butt if it's priced right and I'm making buckboard with it. Otherwise I'll just cut the bone out when I'm makin bacon.
     
  14. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Always go Bone-In!!! I find the meat to have a little sweeterr taste
     

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