W sauce slather, Holy Cow rub. Smoked with hickory and maple pellets to 203 internal, wrapped in butcher paper with Wagyu beef tallow for 1.5h rest. They were perfection! (Sorry no slice pics…kids attacked them immediately).
by RepresentativeTie484
W sauce slather, Holy Cow rub. Smoked with hickory and maple pellets to 203 internal, wrapped in butcher paper with Wagyu beef tallow for 1.5h rest. They were perfection! (Sorry no slice pics…kids attacked them immediately).
by RepresentativeTie484
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!
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