British BBQ Society Forums

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

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