Originally Posted by mikeymjr23
So you cut them in half and debone them? Is the bone generally in the center? I don't want to make a bunch of unnecessary cuts if I don't have to. If I take it out, I'd like to just make 1-2 cuts.
Read this it may help...
Its purely preference and I think I am one of the minority on deboning. Picnic the bone is protruding, on the butt it is a small bone in the center
I rarely cut in half and I may debone if time is a factor, I dont mind the long cooks on my pit, but if I was on a timetable and pressed for time, I would debone, whats nice about deboning is you can add a slather into the meat, I will truss picnics after deboning but butts I will usually just fold over.
I did half this beast
- Removed the skin and most of the fat.
- Remove the "butt" bone (shoulder blade)
If you are not pressed for time, leave the bone in, you will definitely get a kick out of pulling the bone out.