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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.

post #1 of 3
Thread Starter 

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

post #2 of 3
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Originally Posted by CheckMarc View Post
 

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

 

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.

 

Bear

post #3 of 3
Thread Starter 

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

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 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.