Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.
by 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
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Bclark01613
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by 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
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essexsmoker
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