It came pre-seasoned and stuffed with garlic, so we didn’t change anything.
Smoked at 200 till it hit 133 (about 4.5 hours), let rest for 45 min, then blasted in oven at 500 for 8 min till outside was crispy.
Amaaaaaaazing. The long rest really kept all the juices inside and prevented a huge bloody mess when slicing.
by benbernards
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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