Smoked at 225 for about 4 and a half hours. Till it was bendy and it cracked a bit on top. Final temp was a nice 195.
Used traegers pork and poultry (cause I like the taste of it) and thundering longhorn espresso ancho chile seasoning.
by BlindInsanity1996
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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205 is the magic number in my experience. The tissue relaxes and the meat is much more tender.