Six pound bird One on smoke setting 5 hours at 225° Pulled when breast was at 172°
by Dizzy-Experience337
8 Comments
AutoModerator
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.*
miscplacedduck
Looks like it’s rubbed with corn flakes and dry as a bone.
Dizzy-Experience337
Naw just laid the rub on heavy and the skin is crispy
atetoomanychips
Did you leave the thigh under the breast for the cook? I’ve never had mine separate like that
Dizzy-Experience337
I flipped it to crisp up the skin and it broke when I flipped it back
Schneefs
What do you gain by the spatchcock method? Sorry for my laziness but I would love to hear it from the horse’s mouth.
Dizzy-Experience337
Faster cook time and even cook throughout the meat
8 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!
*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.*
Looks like it’s rubbed with corn flakes and dry as a bone.
Naw just laid the rub on heavy and the skin is crispy
Did you leave the thigh under the breast for the cook? I’ve never had mine separate like that
I flipped it to crisp up the skin and it broke when I flipped it back
What do you gain by the spatchcock method? Sorry for my laziness but I would love to hear it from the horse’s mouth.
Faster cook time and even cook throughout the meat
Why so much rub???