Smoked this bad boy on my Timberline 850 over cherry and oak to 130 then seared off on the blackstone. Fun to make and take pictures of. It tasted delicious, too. Be sure to catch the drippings of the marrow and baste as your heart desires. Also good to have a loaf of crusty bread rubbed with garlic on hand to dip into the marrow reserves while it’s cooking.
by New-Composer7591
4 Comments
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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No inside pic ?
What are the little tidbits in pic 3?
I would’ve pulled it at 115° but otherwise it looks great!