Had the Traeger Pro 780 that I found on Facebook marketplace for a month so it was time to take some time. Pork shoulder seasoned and sat in the fridge for 24hrs. Then 200f (95C) for 8 hours. 220f (105C) for 2 hours and then ramped it up to 275f (135C) to get her done for dinner! Really happy with the smoke ring and flavour, bark seems good to a first timer!
by mattlaar90
1 Comment
Looks great! Don’t get hung up on smoke ring. It’s just a buzz word. The end product looks delicious! I did a sweet slaw recipe from meat church and put it together with the shredded pork on Hawaiian rolls for some yummy sliders.