10# bone-in butt. Brother franklins dalmation + garlic and chipotle, then Matt pitmans honey hog. Started 1130 pm for 9hrs at 225 supersmoke to 168. Tinfoil wrap into oven at 350 to 203, probe tender. The split breasts with rib meat have dalmation same, plus pitmans Gospel. 225 supersmoke to 130, jacked Traeger to 350 to 150 to crisp skin. The graph is Thermoworks Smoke Gateway, which is what I primarily use to monitor. You can see the 168° +- point where I wrapped and moved butt to oven, them put in breasts. Once I put in chicken, I used Traeger app to monitor to 135, then jack on to 150.
by Dry-Equivalent4551
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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