I love my Traeger 780 Pro. Only thing I’ve noticed is that it cooks things so much faster than I typically see online. But I’ve adjusted. I put this on with a rub midnight last night. This morning before work, around 7am, I placed into a Pyrex and covered with foil and put some apple cider vinegar into the dish. My lunch I’m gonna take it off. Seems to work out this way and it doesn’t get dry.
I’ll make some bbq sauce today for the reunion tomorrow
by Meatymike1
4 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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The rub is pretty basic with brown sugar, kosher salt, mustard powder, cumin, smoked paprika, black pepper, garlic and onion powder.
If I wasn’t gonna slather with bbq sauce I would apply some Yuzu Honey I got while in Japan. It would add a good flavor to it I think
Assuming lunch is at noon, midnight to noon is 12 hours. Pork is generally 1 -1.5 hr per pound, and if you’re in the US we’re dealing with some record heat streaks in many parts so I would say 12 hours for a 14# would be considered quick but also not too far off base all things considering.
How did it taste and was it tender?