Traeger Pro 34. Started at 180 until it hit 170 internal, then wrapped in butcher paper and tallow. Bumped it up to 220 until it hit 200 internal then started probe testing. When it was ready I did the ol’ towel+cooler for about 2 ½ hours (couldn’t keep the family away for longer). Sold out fast, not bad for first time
by WhiskeyFalls-
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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