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seasoned the night before. Meat Mitch pork seasoning
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Started 6:30 am following day, 250 until hitting 165 internal, took 6 hrs 13 min.
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Placed in aluminum pan, added butter and brown sugar on top, wrapped in foil
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Back in the Traeger at 250, until hitting 202, 2 hrs, 5 mins.
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Out of the Traeger, unwrapped foil, and moved meat to a dish to extract juices from the alumi pan.
*Placed back in the alumni pan and in a microwave wrapped in a towel. Let rest for 1 hr 30 min
- Pulled apart and added some of the juices back in and a bit more dry rub
Tips welcomed
by Some-Community-8601
5 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!
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Looks great!
Looks awesome
Sounds like you did everything right. I just did one and the only difference is I seasoned right before putting it in the smoker. Even the timing was about the same.
Looks great. Not to nitpick, but you could save yourself a step next time and just put the pork, still wrapped, into your resting location for however long you want to rest, then drain the fat/liquids in one go.
I usually drain everything into a large measuring cup/pitcher, put that in the fridge until the fat completely solidifies on top, scoop the fat off with a spoon, then add the liquid back as I pull the pork.
Or just keep doing what you’re doing, because obviously your way turned out very well too.