Pork butt question

Sundown

Next weekend I'm doing my FIRST pulled pork for the family. I'm following Elder Wards directions. The only question I have at this point is, I've ordered a bone in rather than bonless. Any special instructions or does it make any difference at all?

Gfw

<p />Sundown, I think his recipe was for a bone-in roast so you are right on track. The link has a post from Elder Ward, the picture is a bone-in roast from Earl - What a combination! Either way, you can't go wrong.[p]You really have something to liik forward to next weekend![p][p]
[ul][li]A Post from Elder Ward[/ul]

Spin

Sundown,[p]A bone-in tends to cook just a tad bit faster than a boneless. No real big difference on the cook or timing. Finish using the internal temp. Best to you on the cook.[p]Spin

Gfw

Sundown, SORRY! I just re-read you post and realized how out of context my reply was. Well pulled pork and prime rib do have something in common - on the BGE, they are both great!

Cat

Sundown,[p]Bone-in cuts are always tastier, IMO. If you're using a Polder to gauge doneness make sure the probe isn't hitting bone. [p]Cathy[p]PS Are you ribbing?

Sundown

Cat,
You betcha! And I can't wait for them to be done. I appear to be drooling a lot...age or anticipation?

Cat

Sundown,[p]The latter, of course. ;-}[p]Cathy

Sundown

Cat,
Why you are just too kind, thank you.