West River BBQ
Full Fledged Farker
Hi all. I was at my local butcher and asked for two Boston Butts in the ten pound range. I was surprised when the owner brought back boneless butts. Except for the argument about whether having bone-in meat makes for better flavor (not interested in that discussion), is there any down side to this? My intention will be to use them for competition (these are practice items) and so I'm wondering about trimming. They're in cryo-packs now, so pictures aren't very helpful. Am I overthinking this?