-Trimmed @ 6pm, seasoned, and left in fridge uncovered
-threw on smoker 8pm next day @ 200 degrees
-Wrapped in butcher paper with tallow (from trimmings) @ 165 internal (around 10am next day)
-Let it ride until probe tender (@ 203 internal, around 6pm)
-Rest for 2 hours
-Slice in, vac seal the rest
If I can manage a 3 hour resting period (or more) next time it'll be even better but that shit sucks
by brexruls
2 Comments
Hey! It looks like you posted an image!
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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?
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Traeger on!
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I do 12 hour rests. Looks great!