Tried something different and scored the cap with minimal trimming to the fat cap. Rub was 3 little pigs smoked for 3 hours at 90°c then at 110°c until internal hit 78°c. Then boated with cherry dr pepper and spritz with cherry dr pepper until probed at 96°c. Bone pull was amazing. But having troubles uploading the video. Pretty happy with this and so was the family
by Terrible_Tourist_707
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
My wife was as excited at the title as I was!
Seasoning? Details please!! 😃
Click bait! Thought this was for my morning routine.
…nice meat though