(Deleted Original Post to better order the pictures)
10lbs Bone in Butt
Mustard Binder w/ 2/3 Big Sid's Texas BBQ & 1/3 Voodoo Cajun Rub
Applewood in the fire pot for 1st 4hrs and Hickory the rest of the way
One Smoke Tube Applewood and One Hickory
275 up to 166
Wrapped with 1/4 Cup Butter and 1/3 Cup Brown Sugar
275 up to 202 and probe tender
Removed from the tray and rested covered for an hour (should have been longer, it was still super hot to shred but we got through it)
Was too excited to get to check the smoke ring forgot to film the bone pull (rookie move after all the other documentation) at least I got a pic of it
Seperated the fat from the jus and added some of the jus back in and saved the rest to reintroduce to the left overs
Made Pulled Pork Crusty Kaisers w/ coleslaw and Neal Brothers Mustard & Lager BBQ sauce
by shagdidz
1 Comment
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.*