Bone in or Boneless?

I do bone in IBP butts from Sam's. They are 7-8 lbs a piece, come two in a pack. Why?...cause that is what I've been taught and they seem to produce a good product.

I've heard folks say that the boneless tend to over cook in areas, but that is just hear say. Smokin' has always encouraged us to try one of each and decide for ourselves. I've just never got around to it yet.

I prefer the same kind of pork butts as Cal. To me the bone acts as a heat sink to get heat into the center of the butt and the bone also provides more flavor to the meat in my opinion. I mistakenly grabbed a box of boneless butts one day at Restaurant Depot. The boneless butts took longer to cook.

Commercial users may use boneless,even tho they cost more.

Less labor if pulled early and sliced.

Places that have buffalo choppers can just pick them up and drop them in, in one motion.Toothpick size pork pours out the bottom side.They can then just shovel it into the barrels for serving.

Flavor and convenience. The butchers tear up the meat and it just never holds together. Unless you want to butterfly it.

I always buy bone in and cut the bone out myself and save the $$$ (edit) If I want them to be boneless.

I cook them bone in

You prefer cooking them boneless Smokin?

A wild guess would be that when Smokin' comes back,he'll say" that is if he wanted a boneless".

There are times when comp cooks may want extra bark,or be cookin' a certain part, a certain way.

Comp cooks could cook anywhere from two huge butts up two six or more 16 lb shoulders.Each could be handled differently.

It ain't easy gettin' the correct muscles,each cooked correctly to dress a 9 in styrofoam presentation clamshell.Then all the leftovers wind up being trashed.

Tom's correct.

I cook them with bone in. Occassionally if I want more bark, I'll butterfly it and open it up to more smoke.

I never smoke a boneless PB whole, I think the bone matters, well, for me and how I cook my PB's it seems to matter but I can't prove it.