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Bone IN or OUT?
Curious minds want to know: if you have the choice of an 8 1/4 lb bone out butt or 10 lb bone in butt which would you prefer to low and slow for your pulled pork?
Doug the Bug
Bone in. -RP
I always like my bone in.
when it wiggles loose, you know it is ready. you should also double check with a thermopen or other device to make sure its at 195-200 internal temp in multiple areas of the butt. but once that bone wiggles, you know you are basically done.
leave it in
ed egli avea del cul fatto trombetta -Dante
Bone in... Bone out..
Repeat as needed.
I prefer bone-in.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
Doesn't matter to me and would depend on price per pound. When cooking bone in there are some pockets of meat at the bone that are pretty darn tasty. Those spots never seem to get to the table - chef's treat.
Some 17 year old high school kid with not-so-clean hands may have taken the bone out of the de-boned one......
You know where your hands have been. :laugh:
After last night, I can confidently say BONE IN! I normally get bone in but wasn't paying attention at Restaurant Depot last night and ended up buying BONE OUT... I loaded 2 butt into my medium.. which is what I always do... and when I opened the lid to put more rub on top, one of them almost fell out of the egg because it had no shape!!! If you are going to do bone out, I suggest that you tie it with butcher twine
The Naked Whiz
In my house, they are lucky for anything that gets to the table, lol!
The Naked Whiz
Well thanks everyone,
I have both today (long story)
so based on your recommendations I will start the bonein sometime tonight and freeze the bone out to compare at a later date :cheer:
Doug the Bug
Bone IN for pulled pork.It holds it's shape better and has a built in "It's Done" meter,the bone,when it pulls away clean,it's done.
I agree with the others the B.I. is better, but boneless works very well also. No reason to shy away from it if B.I. not available.
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