Got a Silverton 650 from an auction for $250. It was returned because the person “didn’t like the way it cooked”.
I love the way it cooks!
This is one of the only things I cook to time instead of temp.
Cube up the boneless pork shoulder and butt and season pretty good. This was half Meat Church Honey Hog and half Salt Lake Garlic.
Super Smoke at 200° for 2 – 2.5 hours till the bark is developed then put the meat in a tin pan with 2 cups of chicken or beef stock and a stick of butter then cover tightly with foil. Raise the temp to 300° and braise to finish the cook 2.5-3 hours.
I had it in some cauliflower cheese soup.
by TheDoctorBlind
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*