Smoked a 3.5 pound chuckroast on the 22pro yesterday. Overnight dry rub with holy cow. Cooked at 250 until 168. I wrapped it in butchers paper with some olive oil and tossed it back on until it hit 203. Came out super tender and juicy.
by BTrain89
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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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*