splitting up a large cut of meat for more bark

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splitting up a large cut of meat for more bark

Postby Bclark01613 » 17 Jun 2016, 11:12

Hi

New to the forums here so I have a ton of questions. I'm wondering if there is any reason why I shouldn't split up a large piece of meat in order to get more bark? I've never seen it done before on the hundreds of youtube videos I've been watching

For example I can get a big Boston Butt style shoulder from my local butcher. If I'm slow cooking on a WSM for pulled pork can I split the meat into a few big chunks? Also how would that affect cooking times?

Thanks for any help
Bclark01613
Still Raw Inside
Still Raw Inside
 
Joined: 17 Jun 2016, 11:05

Re: splitting up a large cut of meat for more bark

Postby essexsmoker » 21 Jun 2016, 09:24

Hi Bclark,

You can split, but it tends to dry the meat more with smaller bits. Generally speaking a smaller bit will cook quicker, but it's thickness that counts, not so much size per se. (Ooo er Mrs). Lol
essexsmoker
Rubbed and Ready
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Joined: 31 May 2013, 18:32


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