Sorry for the late reply, I would remove the bone there is alot of wild flavor in the bone. I have made a few of these and always use FriscoSpices Maple sugar cure. Its simple and inexpensive. Smoke til internal temp reaches 152 remove from smoke let cool. slice thin and BBQ for the greatest pork sandwiches known to mankind. Another trick is to keep the pieces cut up smaller in size they cook more evenly and get a better smoky flavor. Plus you only have to brine small cuts a couple days, then rinse excess salt off the outside of the meat with water before smoking. I like to put the peices on the counter with a fan until room temp and dry to the touch then preheat smoke with a good head of smoke before putting the meat in the smoker. If you need anymore assistance or have questions you can call me at 800 762 6689 ask for mike