Followed Malcom's (HowToBBQRight) video/recipe basically to a T.
Meat Church Holy Cow primary and Traeger Anything Rub as a light secondary rub.
225 at 1030PM. Woke up at 0630, probed at 170 at the point/flat junction. Wrapped tight in butcher paper with nothing else added. Increased temp to 250.
Probed like butter at 202/203 around 1200. Flat probed at 196, so I pulled it and put it in a cooler to rest.
Cut up at 4 and my goodness gracious she was a clapper and moist. My wife and kids loved it. Plenty of leftovers for sandwiches for several days. Will do it this way every time from now on.
No photos but made some "burnt ends", term used loosely as all I did was add Sweet Baby Ray's BBQ and honey and put them in the smoker for about 30 minutes to tack up at 325. So tasty!
by White-runner
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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