Quote:
Originally Posted by 357
The larger the cut, the less bark you get per pound. Do you have any suggestions on what shape/size to cut them into? I'm considering trying your method on my next smoke.
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You have to let the bone decide for the most part. I just start on one side and start cutting left to right in
about 2.5 inch slabs. When I encounter a bone, I try to slice down to it but I do not make too big of an
effort to skin it off the bone, since the bone really aids in cooking. But I do try to get consistent slabs,
so sometimes I do have to try and remove the meat from a bone area. There is no rule for doing it right,
it really comes down to how thick a smoke ring you can create and and how that makes you decide to
portion out the cuts. But I like 2.5 inches because if it gets to be ALL bark, you end up NOT having the
juicy benefit....I guess.