Stuffed with fresh Italian parsley, chopped garlic, and fresh rosemary. Trussed it up and covered with a generous coating of Meat Church Gospel rub. Cooked at 225°F for about 2 1/2 hours until internal temp reached 145. Wrapped in foil and a jumbo Ziploc and let it rest in my cooler for an hour before cutting. So tasty!
by MrGoofyDawg
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!
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