Dry brined for 2 hours with my own rub recipe.
Smoked at 225 for 3 hours using Traeger Signature Blend Pellets.
Moved to aluminum pans and covered with brown sugar, honey and butter, and covered in foil for 1,3 hours.
Moved to clean aluminum pans and sauced 2 of the 3 with my own bbq sauce, and the third with gochujang.
Pulled it at 205°F and let it rest for 15 minutes.
It was the best thing I’ve had in my mouth for a very long time, and the family loved it!
by creamore
2 Comments
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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You made enough for a hockey team!