Brined overnight with meat church baptism brine, 3 hours at 200 then 1.5hrs at 350.
by CockCommander01
5 Comments
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rag_gnar
Details? Results? Anything?
R5D1T0R
Doesn’t look that good….
die-jarjar-die
Dry/wet brine?
Mentats2021
did you make sure to baste it with butter every hr? the skin looks burnt/crisp. I’ve done the maple bourbon spatcock recipe from Meat Church and it’s never looked like that before…
5 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.*
Details? Results? Anything?
Doesn’t look that good….
Dry/wet brine?
did you make sure to baste it with butter every hr? the skin looks burnt/crisp. I’ve done the maple bourbon spatcock recipe from Meat Church and it’s never looked like that before…