Smoked at 225F unwrapped for 24 hours, then wrapped to make sure we had dinner. Finished an hour later at 204F and rested for another hour.
by sanluyene
Smoked at 225F unwrapped for 24 hours, then wrapped to make sure we had dinner. Finished an hour later at 204F and rested for another hour.
by sanluyene
14 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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Looks really good but from this angle it looks like you cut it in the wrong direction. Cut against the long grains not along it.
how big is the room?
Nice bark, but looks a bit dry
This was a small flat, not a whole packer. As a result, you cooked it way too long and then sliced it with the grain.
Next time, get a full packer (only cut worth getting imo) and slice against the grain!
Either way, I still hope you enjoyed it.
Brother. Cut against the grain next time.
The app isn’t allowing me to edit my post to add more text, but I want to express appreciation for the comments! I tried to slice the other way first (the tears at the bottom of the slicing photo) but it didn’t work… which leads me to understand that I must’ve cooked it too long! It came out absolutely juicy and delicious, so I’m surprised that it was difficult to slice that way, but it is good to know that perhaps it was too small for that amount of time, and I very much appreciate the advice for next time 😃
Sorry, your guild will never ask you to cook for them again. level 1 chef rolling a 1 on a d20
Way too long for a flat
Maybe one of you goblins can conjure up some moisture for it.
Roll d20 Constitution check for pull test.
We have a spot open at my table if you are local. Our trainer can help you level up and make it fun.
Dry