Costco Pork Shoulder

MrA46221

Wish it had the bone, but 9hrs in so far so good. At 174 now and just wrapped and added some apple juice for the last 25 degrees. She’s cooking as intended. Can’t wait to pull it later. 

lousubcap

Great looking cook right there.  
Here's a trick I use for every cook, I spin the dome thermo so that the target temp is at the 12 o'clock position.  That way a quick glance let's me know how the cook is tending.  Just make sure the calibration nut on the thermo is clear when turning.  FWIW-

MrA46221

It works!

lkapigian

Awesome 

NewbeeMinimax

Perfect 

lousubcap

Way to bring it home.  Most eggcellent.

vb4677

Wish it had the bone, but 9hrs in so far so good.

"That"
 - She

GoooDawgs

To continue with the "she said" theme, the lack of bone in the Costco shoulders is what led me to Kroger. Much easier handling with the bone-in and it cooks more evenly.

nolaegghead

I actually prefer the bone removed.  I can stuff spice in the ole "bone-hole", and if I feel like cutting it up to make sausage, it's a helluvalot easier.

As far as handling goes, never have much problem other than they can weld themselves around the grate.  Nothing a spatula or peel can't fix, and it it's getting "pulled", unlikely the presentation will suffer.

"Bone = pop-out thermometer":  IMHO - stabbing it is the best way to judge doneness.

"Bone = flavor" maybe some, a little, but haven't had people complain either way.

Eggcelsior

I prefer boneless ones. More surface for rub and the flap part that finishes first it a great cook's treat. 

milesvdustin

Bone hole hahahahahaha

MrA46221

I have to agree on the cooks treat I got because it was boneless. I did’t even feel guilty snagging those tasty vittles!

Toxarch

Boneless is easy to cube up for burnt ends. I'll cube a whole butt for that and pull the other one.