Lots of photos. This was my first time trimming it as well. Might have taken a bit too much fat between point and flat.
Used 50:50 salt pepper with mustard as binder. Smoked at 225 for 15 hrs internal temp was 170 when I removed it and wrapped it. Went back in the smoker at 250. Pulled it out about 7 hours later at 200 internal temp let it rest for a little over 30 minutes. Guest were impatient hungry and drunk so they wanted to eat. Served with jalapeños, cheddar cheese corn bread and salad.
Overall happy with this smoke as my second one. Definitely can use more work. Timing is the hardest part.
Used the last tiny bit of it as a scramble with eggs jalapeño and side of cornbread for breakfast.
by Boy_Boss
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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