I've had good success on smoking Boston butt and love the moist results but I seem to not be getting the deep smoke flavor I get when I burn wood in my offset. It seems the real fire tends to drive the smoke flavor deeper. A friend that cooks at big events on a offset trailer rig says he likes to cut the roast into slabs to cook. He says it gives him more surface for "Mr. Brown" to form on, more even smoke flavor, as well as cutting cooking time down, something very important when your stand becomes the hit of the event and more people show up than expected. What say you guys?
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