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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semperfi9964
Yummy!
Large-Research-6612
Literally no one
Mamaswatchin
Trimmed, seasoned with kosher salt, 16 mesh bp, lawrys, and garlic. Super smoke at 200 till the bark set bumped to 250, bumped to 275, foil boat till probe tender in the flat, rested to 160, wrapped in butcher paper in a foil pan poured tallow over, covered in foil, rested in oven at 170 (lowest oven got) for 12 hours, removed from oven, rested on butcher block in butcher paper to 150, sliced and served.
TomGNYC
Great bark, but do people say you can’t get bark on the Traeger? I haven’t heard that
Ziegler517
Never heard that. I have heard the “searing” grilling argument far more than any smoker/bark comments
altonbrownie
r/imaginarygatekeeping
Bad_Math_0411
Looks great! How was the inside? I made my first brisket, outside looked great, but inside wasn’t as soft and juicy as I had hoped.
Careless-Middle5816
Looks excellent 👌
61Cometz
So barky it could be a redwood! Seriously tho, nice job, dude
10 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.*
Yummy!
Literally no one
Trimmed, seasoned with kosher salt, 16 mesh bp, lawrys, and garlic. Super smoke at 200 till the bark set bumped to 250, bumped to 275, foil boat till probe tender in the flat, rested to 160, wrapped in butcher paper in a foil pan poured tallow over, covered in foil, rested in oven at 170 (lowest oven got) for 12 hours, removed from oven, rested on butcher block in butcher paper to 150, sliced and served.
Great bark, but do people say you can’t get bark on the Traeger? I haven’t heard that
Never heard that. I have heard the “searing” grilling argument far more than any smoker/bark comments
r/imaginarygatekeeping
Looks great! How was the inside? I made my first brisket, outside looked great, but inside wasn’t as soft and juicy as I had hoped.
Looks excellent 👌
So barky it could be a redwood! Seriously tho, nice job, dude