I don’t really think you can. I try to go a bit deeper than the fat cap so i can get some seasoning down to the actual meat as well as the fat.
AaronBHoltan
You totally scored.
ItsHotinDecember98
Looks good to me.
LeftEgg7439
I like to score down to the meat as well to get a little rub in the meat. Bonus: pick off a couple of the scored fat cap pieces as a cook’s treat when done.
New-Speaker75
No such thing as
Cautious-Debt6902
Not at all
InTheKitchenNow
Nope more surface more places for the smoke to go. I score mine even deeper where I think it needs it.
That_Damn_Samsquatch
More surface area = more maillard reaction = more yummy bits
No-1-Know
Those are BLOODY GOOD MARKS
fools_remedy
It’s pretty hard to mess up a pork butt. Looks good — enjoy!
yangstyle
I never score a pork butt. Or trim it for that matter. I put it in and take it out once it hits 203F. Super simple.
15 Comments
Makes a great bark ..imo
[deleted]
Nah you’ll be good
I don’t really think you can. I try to go a bit deeper than the fat cap so i can get some seasoning down to the actual meat as well as the fat.
You totally scored.
Looks good to me.
I like to score down to the meat as well to get a little rub in the meat. Bonus: pick off a couple of the scored fat cap pieces as a cook’s treat when done.
No such thing as
Not at all
Nope more surface more places for the smoke to go. I score mine even deeper where I think it needs it.
More surface area = more maillard reaction = more yummy bits
Those are BLOODY GOOD MARKS
It’s pretty hard to mess up a pork butt. Looks good — enjoy!
I never score a pork butt. Or trim it for that matter. I put it in and take it out once it hits 203F. Super simple.
You did quite well!!