I used Cholula as a binder with Spiceology SPG, then Hardcore Carnivore Black szning. 225F on Super smoke setting for 3 hrs. Then bumped to 250F, threw into aluminum foil boat, and hit it with ACV & Melted Beef Tallow every hour until it hit 203F internal. Rest for 20 mins! Open to feedback of course.
by Practical-Ostrich431
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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About how long total do you think the cook took?
Kinda surprised after all that effort you didn’t let it rest longer