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Originally Posted by LooseCard;802236I don't [U
and won't[/u] tie mine anymore. It gives me more surface area for spice contact and smoke absorbtion.
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It should be spiced before it's tied. Do you have issues with smoke absorbtion on a piece of meat that is on the smoker for 10+ hours? I worry about too much smoke if anything.
The reason for tying is even doneness. Not trying to argue, it was just an intriging response.
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Originally Posted by steve
Do you cut the bone out? I used to, but nw I leave it in for extra flavor.
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Never, that is one tough piece of meat to de-bone! My dog would be pissed off at me as well.