You start with a whole bone in arm shoulder bone-in picnic:

The bone path goes like this:

knife path:

Cut down and around the bone, leaving as much meat possible attached, not on the bone:

Remove the bone:

You can also remove the skin if you like, too.  It is porous and allows the brine to go through it, and when cooked and smoked, makes great dog chews!

Pops §§