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

[checkmarc]

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

 

[Bearcarver]

 
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

 

[checkmarc]

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