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[Canadian John]

 IN.

[Clonesmoker]

I bought some deboned "pork shoulder roast" from a local grocer once, they used the butcher netting on it. It was like $.79/lb but way more hassle to deal with removing the netting afterwards. For the $.99/lb I paid for the bone in ones I got this past weekend, I will stick with the bone in type.

P.S. Got six going in the smoker this evening. Going to try the molasses glue on them.

[okie smokie]

Bone in takes the blue ribbon.  Thanks to all for opinions.   

[elenis]

I am a fan of bone in as well, but a nifty way to do bone out and skip the floppy issue is to use transglutaminase (aka meat glue) to get it to stick together. It will hold the meat together almost as well as if it was a solid piece and can skip twine and all.

[Clonesmoker]

Bone in!!  Thanks for the tip on the molasses!!  I did replace the white sugar in my rub with turbinado sugar. 60lbs in at 9 pm Monday night and off the smoker at 4.  Low and slow wins the race! Down in the 20 degree range overnight along with 3" of snow and about a 20 mph wind. Set the DB at 220. This just a portion. Molasses from here on out as a glue for the dry rub.   

[Bentley]

Wow, you and Z like some serious bark!

[Bar-B-Lew]

I need to try the molasses next time too, but after cutting that layer of fat off the top.

[Clonesmoker]

I did cut off most of the fat layer. I scored the top  with a knife and dry brined with kosher salt as to get throught the remaining fat layer.  I think I had probably just over a cup of none rendered fat from all three of these shoulders. Since I did pull and freeze this, I think the bark will bring a little more flavor to the party when it gets reheated and I add either some chicken stock or apple juice. I would much rather have this than what you buy from a store.

[cookingjnj]

Looks great....great bark.  I need to try the molasses method now too.

[Jcorwin818]

Bone in for home and competitions.

[Th3Batman86]

Never noticed a difference. I do always wrap with butchers twine when doing boneless just for shape and ease of cooking. Usually one or the other is on sale. I think people like the satisfaction of pulling the bone out but I have never noticed a difference on taste.

[silverbullet]

Bone in I hate the floppy meat with the bone removed

LTS

Bingo!

[LowSlowJoe]

Either is fine, but I love bark, and I find that with boneless I can easily cut the shoulder into smaller pieces , get more bark per pound of meat.  For me, more bark, means more flavor overall.

[TLK]

Bone in for me

[egmont]

Bone in for me also. I've tried boneless but like others on here I don't like fighting the floppy meat and having to tie with butchers string. And I really like having the bone to tug on to help test for it being done.