Well I kind of screwed up and got a boneless shoulder instead of a bone-in shoulder for doing some pulled pork. It's too late for me to change it as it is on the smoker now so I can take it to my family reunion tomorrow morning. Anyway my question is will the "Boneless" make a big difference in cooking techniques/times/temps/ or over all quality? I understand that generally the bone gives vetter flavor and makes the meat more tender, so again what can I do to compensate for this? Any help is always greatly appreciated.
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7/24/08 at 1:53am