On post 18 I did mention the weight. It was an 8 pound butt with the bone in. When it was finally finished the bone came out as clean as you could get it. I would not get a pork roast without the bone in my opinion as I think the bone gives it added flavor. Others my think otherwise, this is just my humble opinion. It sure is good. I decided not to have this until the next day and it made the smoking so much less stress because of it. But at 11 p.m. My wife and I were eating a bit of it :-)
Hope this helps.
On post 18 I did mention the weight. That explains it. I quickly scroll through long threads. I thought that at some point you had to have mentioned it.
Mike, you join the ranks of great chefs and cooks, whole insist bone-in is the only way to go for fuller flavor. I'll buy boneless roasts for convenience depending on what the recipe is. I figure to buy a bone-in pork shoulder weighing a few pounds less since I'm only cooking for the wife and I unless she invites my favorite brother-in-law over for dinner.