pretty much Steve. I try to cut just to the actual meat, but it doesn't seem to make much of a difference if ya cut into it a bit, or not get quite to it. I don't make too much of a thing out of the scoring , just dragging a real sharp night across it 3-4 times, turn it 90 degrees, and slice it again. They do look pretty cool when they are smokin, and the cutts act like little channels to wick away the fat.I think it helps the meat under the cap get some of the rub flavor into it, and some bark on it too!