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Shoulder Cook(s)

acolle
acolle Posts: 134
edited May 2019 in EggHead Forum

I'm favoring a shoulder and yardbirds almost each time I fire up the LG. Honing my skills with a few mistakes along the way 😉 . Question for the community... Does bone in/out of the shoulder have any effect the cook times? I have had some inconsistency with my cook times here/there. Just wondering if the bone in approach might offer any advantages other than flavor.

Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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Comments

  • lkapigian
    lkapigian Posts: 11,633

    For me, I have found about the same cook time with boneless vs bone in

    Visalia, Ca @lkapigian
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  • Foghorn
    Foghorn Posts: 10,322

    Me too. The weight is the most important factor.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 37,905

    I prefer bone-in as that makes the finish-line easy to determine. When the bone is loose and ready to go, you are there. However you nail the finish is all that matters. FWIW-

    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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