[Smoking Piney]

Originally Posted by West River BBQ

Thanks all. I like to work through a recipe before starting the cook. I've had some trouble cutting bones in thighs even with pretty good shears but noticed that it wouldn't take much to just de-bone them. Maybe more practice with trimming. I've scraped some skin on two cooks and yes it was tedious.

This is a great hobby, especially when the food turns out well.

Poultry shears will cut the knuckles off like butter. Don't de-bone them for Myron's recipe.

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