I like the bark and smoke on a pork roast but it's such a big piece of meat you don't get a lot of e

Discussion in 'Pork' started by checkmarc, Sep 26, 2014.

  1. checkmarc

    checkmarc Fire Starter

    Should I just cut it in half that will increase the surface area by more than 30%.  Pros, cons, indifferent?
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    In My Book----Absolutely---- More Bark, Less Time, Less Time in Danger Zone.

    I would cut it in half the flat way---In other words Turn a 4" X 7" X 10" Butt into Two 2" X 7" X 10" pieces.

    I would stay below 230* Smoking temp to get enough time in Smoke.

    Last edited: Sep 26, 2014
  3. checkmarc

    checkmarc Fire Starter

    Thanks, the best part of smoking is the bark so why not maximize it!

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