Boneless Pork Shoulder

many like bone-in and say that it give more flavor. I usually go with bone-in PB or shoulder cause it is usually what is available and cheaper. Last weekend I deboned a shoulder for smoked porchetta and it turned out great. Bone may minimally affect cooking time.

You confused me.

You talk about whole shoulders, then then ask about boneless.

I like bone in, I just think it's easier to cook since most butchers can really tear it up when they cut it out.

Still want to know about whole shoulders?

The only difference is that the picnic is still connected to the PB and so you have two different textures. many people prefer the picnic. I'd say try one.

quote:

Originally posted by jacksmoker:
Is there any advantage to smoking the in bone PB's as opposed to the boneless PB's? Thanks

I prefer bone-in butts. One of my buds prefers boneless, saying that there's more exposed meat to apply with rub.

Advantages as to bone-in butts? Yup, two:
1. easier to inject
2. the bladse bone provides e great "I'm Done!" pop-up thermometer when it pulls clean.

quote:

Originally posted by jacksmoker:
I went to Costco today and saw that they carry 10-12 pound boneless pork shoulders. In the past I have always smoked 6-10 pound Boston pork butts or pork shoulders with the bone. Is there any advantage to smoking the in bone PB's as opposed to the boneless PB's? Thanks

I always look for bone-in shoulders. It helps maintain the shape of the pork butt while cooking...