Did 3 1/2-2-1 at 225, fat was mostly rendered but meat was stuck to bone
by Worth-Mycologist-389
3 Comments
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Hydrokugal
In second Phase i Do a little more heat which makes the meat actually Fall of the bone. i learned it the Hard way when it was stuck to the bone. when unwrapping i already see if its Fall of the bone when picking up the meat. if it hangs straight its done but not extremly Tender.
TheEchoChamber69
275 temp whole time, 165 wrap in foil, meat down, until 205ish internal. Rest 30 minutes in foil.
Just did this and they were so melty that you had to be careful not to eat bone, it fell apart
3 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.*
In second Phase i Do a little more heat which makes the meat actually Fall of the bone. i learned it the Hard way when it was stuck to the bone. when unwrapping i already see if its Fall of the bone when picking up the meat. if it hangs straight its done but not extremly Tender.
275 temp whole time, 165 wrap in foil, meat down, until 205ish internal.
Rest 30 minutes in foil.
Just did this and they were so melty that you had to be careful not to eat bone, it fell apart