I did two 12 pound bone in pork shoulders, 225 for 9 hours till the stall at 160. Wrapped in butcher paper and cooked for another 6 plus hours at 250 till the temperature passed 200 and it was probe tender. Let it rest for an hour wrapped. I seasoned with smoky Mountain rub, DAX no salt rub, and garlic powder.
by OGZeroCool1995
4 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.*
I need it.
Looks good
The stalls can be frustrating but you just have to go with the flow. I have yet to have a butt or butts finish in the time listed in the recipe. Because of that I always give myself a couple of extra hours to make sure I’m not rushed and I finish on time to serve it. Great looking end result… Happy Smoking