I picked up two boston butts from the butcher today.
The fellow I usually get them from wasn't there today,
and I had to try to explain what I needed to a fellow
who only speaks German (which I don't).

So he fired up the saw and cut me two nice pieces
of pork shoulder, but they have alot of bone. It
looks like part of the spine, and some flat bony
pieces.

I'm planning on having them on the K tomorrow for BBQ
on Saturday afternoon. My question is, should I remove
the bones? Leave them on and cook the pork 1.5 hours per
pound still (they're 11-12 pounds each, with the bone)?
Leave them on and cook the pork 1.5 hours per pound of
meat, figuring the bones are a couple of pounds?
Would the bones make the end result more flavorful?

Thanks guys...I don't post often, but I _really_ appreciate
everything I learn from your experience!

Jeneen