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FWIW, I slice the finished product (bone removed) into 3/4-1" slices and use my hands to pull/breakup, discarding fat and other undesirables. This method cuts down time to pull and results in fairly uniform bite size pieces.
I have been removing the bone most of the summer - maybe 12-16 shoulders - using butchers twine to bind the - one smoke ring to...oops did not mean to get all LTR. It is kind of a pain to take the bone out and it doesn't seem like it would make the "processing" easier, but I too think it does, and anything to make that end of the cook easier is a good thing.
Quote from: Yelnoc on September 27, 2017, 09:30:55 PMI have been removing the bone most of the summer - maybe 12-16 shoulders - using butchers twine to bind the - one smoke ring to...oops did not mean to get all LTR. It is kind of a pain to take the bone out and it doesn't seem like it would make the "processing" easier, but I too think it does, and anything to make that end of the cook easier is a good thing.I'm sorry, I don't understand and I speak jive.
Quote from: pmillen on September 28, 2017, 12:29:03 AMQuote from: Yelnoc on September 27, 2017, 09:30:55 PMI have been removing the bone most of the summer - maybe 12-16 shoulders - using butchers twine to bind the - one smoke ring to...oops did not mean to get all LTR. It is kind of a pain to take the bone out and it doesn't seem like it would make the "processing" easier, but I too think it does, and anything to make that end of the cook easier is a good thing.I'm sorry, I don't understand and I speak jive.Sorry - LTR - One Ring to rule them all, One ring to find them; One ring to bring them all and in the darkness bind them. kind of a reach I guess.
I thought LTR meant "Long Term Relationship" -- so I thought, "Well, some people are very into their meat and maybe he feels he has a long term relationship with pork".