Yes the pulled pork was great, but the star was the smoked bread pudding. Before the bot yells at me recipe can be found here: https://grillingsmokingliving.com/smoked-bread-pudding/ . Only substitute was using brioche buns versus bread.
For the pork butt: Traeger Pork Rub and 180 for 3 hours on super smoke + tube, pushed to 225 until 160F. Wrapped and added half a cup fresh maple syrup. Left running 225 until 206. 2 hours rest while still wrapped and placed in small cooler.
I am absolutely addicted to this. Got it 3 weeks ago and we are averaged 3-4 smoked meals a week. Appreciate all the guidance thus far!
by CoatingsbytheBay
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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