Scoring before rubbing

[Guest]

I saw this mentioned by a couple of people in another group. The idea is the by scoring the meat in a criss-cross pattern you get a better depth to the rub, a better crust and it aids in the pulling process. Has anyone tried this?

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Couch Potato

 

[Guest]

I find this tends to make the meat a little dryer around the edges than I like. If you want deeper rub pentration then you may want to "poke" some small holes in the meat (I use an ice pick)and use a rub "paste" or wet marinade. The maridane will seep into the small holes and the cooking processing will close the holes capturing the marinade inside the meat. You can also try using an injector.
I will add that scoring certain cuts of meat does give you a nice presentation if cooked properly.

Good luck.


[This message has been edited by Budman (edited 09-02-2001).]