So, I got mixed directions for times and temps, so I sort of combined them all.
Recipe: Mustard for binder, Ham Grenade rub.
Cook: 12 hrs on SuperSmoke at 200 on the e top grill. A couple hours at 250 to get it to 165 internal. Then 3 hours at 275, in a pan, covered with a mix of Apple Juice, Apple Cider Vinegar, butter and brown sugar. Got it up to about 202 internal, then took it off and put it in an oven to rest.
Rested to about an hour.
All in all, I’m pretty happy with how this turned out. Was a much longer smoke than I expected, but the result was fantastic.
by supertruck97
2 Comments
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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You choose the proper cut of meat for your first cook. Results look great! Congrats