Black Run 350
Member
- Joined
- Aug 14, 2022
- Messages
- 21
- Reaction score
- 35
- Location
- Southeastern FL
- Grill
- Smokefire EX4; Charcoal Summit; WSM 22" & 18", Genesis 425 Propane
This is the first time I have "scored" a pork butt to create new surface area. I can say it works well! Word of caution is to conscious of the amount of spice/salt you put on the meat. I subscribe to the wise words of Bobby Flay "season it more and cook it less" so I got after it using Salt Lick BBQ spice. The spice is great but is high in salt content. So when I pulled it and mixed it together it has more salt/spice than I'm used to. But I will be scoring going forward to create more surface area and bark!
