200F to 160F internal (9 hours) 225F to 175F (3 hours ish) WRAP 250F to 195F point /204F Flat
Rested 5 hours 1 hour to 170F on the table 4 hours in the cooler to about 143F.
Was amazing. First full packer I have done.
by jammy_jam
1 Comment
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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.*