The Texas BBQ Forum

Being my first time smoking one I have some concerns, after all I am trying this for the first time as Christmas dinner for the in laws … no pressure, right?

Anyway there are five of us for dinner and I have no clue what is best for smoking, bone in or boneless? I know its probably a personal preference so if you don't mind sharing your preferences and why I will really appreciate it. By the way, since it takes about the same time to smoke I think I'll also double smoke a small ham just as tradition!

As always your input will be well appreciated!!!

Bone in for me. I always like to have the ribs with the meal. Like the old saying goes, The meat is always sweeter next to the bone.

I for bone in as well.
I know that some of the great chefs use bone in then cut the bones off (in a singe piece with all the bones) then trim up the meat and use twine to put the bone set back on for the cook.

Good luck

Bone in gets my vote.

I agree with all the above as I remember the old saying
"The nearer the bone the sweeter the meat"

Just posted elsewhere on this forum, got a Jotisserie so we will be doing the roast rotisserie style on the Joe! Will use a little cherry wood. Seasoning will be garlic oil as a binder and of course, Montreal steak seasoning plus fresh oregano, parsley, rosemary, cilantro and thyme! Direct heat at 300 for about 1 1/2 hours or the roast reaching 125, whichever comes first. Hoping I don't blow it!!

Newsflash! Turned out awesome! It was so good I did not even get a chance for photos to post, everything was gone before I could even think of a photo! Roast was perfect!
Got lucky my friends, I got lucky!!
Merry Christmas everyone.