Looks great! Very moist and tender! The only thing I might recommend is leaving it to smoke dry for a little longer so that you can get a darker, and better developed bark.
CrunchyNippleDip
No bark?
Depressed-Bears-Fan
I’m coming (over)!
Pleasant_Ocelot_2861
Looks great, A bit juicy for my liking.
Imho bark is the best part. Maybe unwrap it sooner and throw it back in to harden that bark up a bit.
Not even remotely terrible for the first one though. Looks tasty.
Daddy_Day_Trader1303
Needs more bark so smoke it longer before wrapping. On traeger you can get away with 180 degree smoke for like 12 hours before ramping it up to 225-250. That builds a nice smokey bark. I also use smoke tubes to get even more smoke. You don’t want to wrap until you’ve got a nice dark bark regardless of the temperature. Also you shouldn’t shred when it is still that hot. you can let it rest for at least an hour to stop the cook and then probe again. I don’t shred until at least 165 or less.
Different_Drummer_88
Looks superb, lots great drippings for the gravy
Potential_Ad_420_
Don’t wrap it.
SNoB__
Skip the low heat, use a smoke tube with a mix of chips and pellets. Then you aren’t causing sub par bark trying to get the smoke flavor into the meat.
twilight-actual
If it’s steaming that much, you’re doing it too soon. You’re losing water, you’re not allowing the fats / oils to redistribute, and you’re guaranteeing that you’re going to burn your poor little fingers.
10 Comments
Looks great! Very moist and tender! The only thing I might recommend is leaving it to smoke dry for a little longer so that you can get a darker, and better developed bark.
No bark?
I’m coming (over)!
Looks great, A bit juicy for my liking.
Imho bark is the best part. Maybe unwrap it sooner and throw it back in to harden that bark up a bit.
Not even remotely terrible for the first one though. Looks tasty.
Needs more bark so smoke it longer before wrapping. On traeger you can get away with 180 degree smoke for like 12 hours before ramping it up to 225-250. That builds a nice smokey bark. I also use smoke tubes to get even more smoke. You don’t want to wrap until you’ve got a nice dark bark regardless of the temperature. Also you shouldn’t shred when it is still that hot. you can let it rest for at least an hour to stop the cook and then probe again. I don’t shred until at least 165 or less.
Looks superb, lots great drippings for the gravy
Don’t wrap it.
Skip the low heat, use a smoke tube with a mix of chips and pellets. Then you aren’t causing sub par bark trying to get the smoke flavor into the meat.
If it’s steaming that much, you’re doing it too soon. You’re losing water, you’re not allowing the fats / oils to redistribute, and you’re guaranteeing that you’re going to burn your poor little fingers.
Let it cool. You shouldn’t be in a hurry.
