Originally Posted by Gnaws on Pigs
Usually do one every thanksgiving, and it's the first thing that gets gone. A lot of times I'll remove the shank, butterfly it out and remove the bone, saves a couple hours of cooking time. Injection, bacon, butter, apple juice, and foil are the right track. Makes excellent bbq. Whole deer shoulders make good q, too.
Excellent! Thanks for the reply Gnaws!
Any feedback on how many hours per pound, or anything to help me back into start times? Have you cooked with the bone in? Just curious the difference in time, as well of any additional value from a flavor standpoint.