Bone in versus bone free

tulocay · May 2014

I have been asked to cook for the extended family next week. Should be approx 40 people. Planning on pulled pork using Boston Butts. Is there a noticeable difference between bone-in butts versus boneless butts? The only thing I can think of is maybe having to tie the boneless butts before putting on the egg. Any other appreciable differences to think about?

grey_bri · May 2014

Just me but I tend to think there is more flavour with bone in but that's just me

lousubcap · May 2014

No real difference other than as you note with the possibility of having to tie. They cook at the same pace (and each hunk behaves its own way). Easier to tell the finish-line with bone in as "when the bone pulls clean then it's finished". With boneless go til tender and that will likely be around 200*F. FWIW-

Skiddymarker · May 2014

I tend to go bone out, because that's the way my local butcher has them, already tied. Once done, cut off the string and pull.

Mickey · May 2014

Bones Rule (I want bone in all meat)

Charcoal_Addict · May 2014

lousubcap said:
No real difference other than as you note with the possibility of having to tie. They cook at the same pace (and each hunk behaves its own way). Easier to tell the finish-line with bone in as "when the bone pulls clean then it's finished". With boneless go til tender and that will likely be around 200*F. FWIW-

I agree Lou,

The bone is pretty good probe. I've never found a reason to buy a boneless shoulder.

Eggcelsior · May 2014

Biggest reason for buying boneless?

I'm not paying for something that is going into the garbage.

Bones aren't going to add any flavor unless your making soup(the marrow turns to gelatin) since nothing passes through them. To me the only advantage of the bone is a built in "pop-up timer" to determine if it is done.

nolaegghead · May 2014

I like to crunch the bones with my teeth, make necklaces with them and tie a large femur in my long hair if I'm going to a ceremony. Sometimes I just stack them up high.

Edit - Baking and grilling, they can look nice, like in a cowboy ribeye. For broths, stew, crockpot stuff, pho, demiglace, etc, definitely bone-in.

MaskedMarvel · May 2014

My local experience is bone in always costs less per pound, making up for the waste.

I like the bone in mainly because if it wiggles freely I know the butt is done.

freddyj · May 2014

Harry Soo has a very interesting opinion on this: the bone adds flavor, just like using a bone for soup. Not many soups do not call for a bone. He must know something, right?

nolaegghead · May 2014

freddyj said:

Harry Soo has a very interesting opinion on this: the bone adds flavor, just like using a bone for soup. Not many soups do not call for a bone. He must know something, right?

In blind taste tests with steaks, tasters can't tell the difference if the bone was in or out during cooking.

DMW · May 2014

Science and facts and stuff

http://amazingribs.com/tips_and_technique/mythbusting_bone-in_meat_is_better.html

tulocay · May 2014

Thanks DMW. Good info.

DMW · May 2014

FWIW, I usually do bone in, finish indicator built in. However when I did 6 at a time in 2 batches for a total of 12 I did boneless. When they were finished I tossed them 3 at a time in a food grade bucket and hit them with the RoMan Pork Puller. Bone in would have been a bit more effort to make sure I got all bone out before went all crazy on it.

Bone in versus bone free

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