10 pound Boston butt. Traeger Redland 650. Started on the grate at 225 degrees super smoke for 9 hours. Placed in covered pan and raised temp to 275 degrees until internal temp reached 205 degrees. Let it rest for an hour before I shred.
by Spare-Lack-9754
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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Loving the colour on that butt.