Just pulled it off the Traeger after 16 hours. It’s prob tender and ready to rest. After it hits 175ish, I’ll wrap it up in some butcher paper and stick it in a cooler till dinner.
I chose to forgo wrapping it at the stall so that I could give it more time for bark to form. All things considered, I think it looks good! Excited for dinner and to cut into it.
by WilltheWatcher1
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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