20 degrees outside today – so a perfect day to smoke in the Traeger.
Costco Bone in Pork Loin Roast- 8 lbs. TJ’s Dijon mustard rubbed on then seasoned with the rest of an old bottle PorkBarrelBBQ rub (Salt, dehydrated garlic and onion, spices, ancho chili pepper, smoked paprika, mustard flour, chipotle chili pepper, celery seed, cilantro.)
24 hours in fridge , added a hot water pan then as Metallica said it’s
🎶 off to Traeger, Traeger Land 🎶
290 degrees for 2 hours (because of cold outside I pushed above the 275 degrees I normally do) then at 140 I pushed it to 375 for color and crispness. Pulled at 148 and rested for 20 minutes.
by Worldview-at-home
2 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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One of my favorite pieces of meat to smoke.