Should I just cut it in half that will increase the surface area by more than 30%. Pros, cons, indifferent?
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 either.
SmokingMeatForums.com Top Picks
- 23,523 Posts. Joined 9/2009
- Location: Macungie, PA
- Points: 2689
- Select All Posts By This User
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.