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Boston Butt: Bone in? Bone out? Doesn't matter!

U2Pilot
U2Pilot Posts: 14
in EggHead Forum
Just received my BGE Xlarge Friday and in reading the forum decided to break it, and myself, in with a pork shoulder. I think I've got the cook figured out (famous last words) but I'm not sure if bone in or bone out makes any difference? Any help for a newbe.
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Really no difference other than the bone giving a slight bit more flavor.  No real difference.  Welcome brother.
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 17,261
    Nice set up, and a great start for the egg. You will love the results. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Elijah
    Elijah Posts: 878
    I generally buy bone in because it's cheaper per pound and the bone is tiny. Last I bought I saved .20 a pound on a 15 pound butt and the bone weighed half a pound according to the scale.
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  • westernbbq
    westernbbq Posts: 2,490
    The bone in is a great tester for when the meat is done, it slides right out clean and has the wow factor for your guests.   Boneless is easier to deal with but why not try both?   You can never have too much pulled pork or cook too much on your new BGE.   Welcome to the club brothaman.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    I get whichever I can find in the size I'm looking for and then cost if there is more than a marginal difference (normally there is not). No real preference here. Occasionally I've had a boneless one that is oddly shaped or doesn't want to stay together very well.
    Stillwater, MN
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  • piney
    piney Posts: 1,478
    Welcome U2Pilot, I mostly use bone-in... but I don't know why, habit I guess. But as @westernbbq stated try both.
    Lenoir, N.C.
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Nice rig! 

    Who makes that table?
    New Albany, Ohio 

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  • lousubcap
    lousubcap Posts: 36,771
    Welcome aboard and enjoy the journey.  As above, it doesn't make any discernible difference to me.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Bone-in hold their shape nicely.  Bone out are less uniform in shape leading to uneven cooking.  I normally tie up a bone out to keep it more uniform in shape during cooking.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • blasting
    blasting Posts: 6,262
    @U2Pilot   Nice looking rig you have there.  

    I do bone in myself.  They seem to be more "intact" than the once with the bone removed.  

    Just a tip, after you get the hang of one, I'd suggest doing two at once.  It's a great way to test different things, such as rub.  Just change one thing between the two butts on each cook, and you'll quickly develop your own preferences.
    Phoenix 
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Bone in ... the bone is my "it's done" indicator.  Welcome to the fun house. 

    You've got a great set up there.  Do be careful with the surface on the Challenger cart.  It doesn't like some sprays ... bug spray especially.  You might consider this inexpensive addition:  http://eggheadforum.com/discussion/1192423/challenger-cart-protection#latest

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • stonewh
    stonewh Posts: 169
    Since yesterday was so nice, I decided to do a couple 4+lb butts, one was bone-in and the other boneless. As someone mentioned above, once you see that bone start separating and loosening up, you know you are getting close. Picture below 
    Birmingham, AL
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  • U2Pilot
    U2Pilot Posts: 14
    Thanks much for all the sound advice. Its appreciated. I'm off to the market now and will let you know how it goes. Don't know why I'm so nervous and somewhat intimidated by this whole process. It may be a function of age.



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  • jtcBoynton
    jtcBoynton Posts: 2,814
    @U2Pilot  Relax and do not be intimidated by this cook.  Pork butts have a lot of leeway in how they are cooked.   You see lots of suggestions on this forum on how people cook pork butts. It is important to understand that the end results of these different suggestions are all good. Don't obsess over the minutia, just cook it and enjoy.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • kl8ton
    kl8ton Posts: 6,418
    StillH2OEgger said:

     I've had a boneless one that is oddly shaped or doesn't want to stay together very well.

    My last two boneless were hacked up pretty bad.  I think next time I will try bone in. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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