splitting up a large cut of meat for more bark

[Bclark01613]

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

[essexsmoker]

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