Just popped this beast on the smoker. 12lbs once I trimmed it. Already ordered a better knife for trimming it. Had a hell of a time even after sharpening my knife. Wasn’t sure what to do with the “Mohawk” on the far side so I trimmed it down a bit but not too much. There was a bit of a valley next to it from the hard fat I removed. I watched ton of trimming videos including meat church, Chuds, mad scientist BBQ and others. But it’s all out the window when actually doing it myself.
So here’s the plan:
Going to have it on the “smoke” setting for at least 4 hours if not more then I’ll switch to 225 and probably have to go overnight. I’m going to foil wrap when it gets to 170 internal.
We have a bunch of friends coming over at noon so my goal is to be done with the smoker with enough time to rest it for a minimum of 3 hours, but hoping for more than that.
Rub:75% salt and pepper. 25% kinder “the blend” salt pepper garlic.
Fat side up.
Traeger Pro 22
Mostly Traeger signature blend pellets but I plan on putting some hickory in there during the smoke stage.
by Alaninabox
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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