Used this recipe: https://www.meatchurch.com/blogs/recipes/pulled-pork
Came out fantastic. Around 8 hour smoke time total, started it at 225 and super smoke for two hours then 275 for the rest of the time. Wrapped at 170ish and took it up to 203f. Rested for 45 minutes.
by GFMan82
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!
*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.*