Flat on the left and point to the right. Going to use foil and pans this go ‘round for something different.
225º on Timberline 1300 Super-smoke setting until the bark sets up and then wrap in a pan with beef broth and tallow from the trim.
Crank to 250º to probe tender.
Thinking of finishing both with a long rest/hold in the Vevor warming oven at 150º
by Difficult_Sock_2082
3 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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You monster……. Let us know how it turns out!
I started separating my point and flat pre-cook a few years ago and never looked back. It’s a more even smoke and I make the point into burnt ends anyway. Love it!