Pork Shoulder.....

Welcome !!

I prefer bone-in, but can make do with boneless if that's all that's available. Some like boneless to cover more surface area with rub and get more bark.. I feel it leads to a drier product overall as a result. The bone helps some determine when it's done (pulls out cleanly)... For others, that becomes their accessory to make nice chunks instead of using their hands.

cooking process is relatively the same, if not exact.

Not knowing what your temps or process is, it's hard to comment beyond that..

You'll get lots of advice here from cooking at 200 degrees with apple wood, injections, and spray bottles to cooking at 300 deg with mesquite logs and mopping with Jack Daniels...

(That's not really true.. but you get the idea)

Try what you like.. just be consistent and execute your plan.Not knowing what your temps or process is, it's hard to comment beyond that..

What are you planning to do ?

I like bone in butt too. Seems to end up juicier.

Run us through how you cooked the dry butt and maybe we can offer some helpful suggestions. That WSM should be turning out first class product.

I have done both and prefer bone in.

I prefer bone in too, and not just because of the innuendo.

Bone in for me. Seems like a longer cook time, more fun too...pull that bone out clean after an all day smoke(no grilling bud). 18.5 inch Weber huh...That sounds fun...I would love to see you in action...Do it up, and post some pron!

Welcome Bud...stay around a while, and you are going to be Q'ing some amazing grub in no time. I cant believe how much I have learned here since august.

I go bone-in if that is an option, I think the meat actually cooks better and tastes better with the bone-in.

I just did my own for the very first time too. I injected, waited overnight, used lots of apple juice in the pan etc. It was nice... truly fell to bits, but I think would have been juicier with the bone in. Maybe doing a brine for a good 16hours or so would also make a big difference.

I like bone-in as well. I think the pulled meat around the bone tastes great. It always seems to be the best area....well maybe second to a good well defined money muscle.

My vote is for bone in and neighbors dog gets a treat.