Scored fat cap. Used the black hardcore carnivore to season. Seasoned it and put in fridge for about 12 hrs. I usually use just salt and pepper but felt like chaging it up this time.
Used meat church blend of oak and hickory for pellets. 200 degrees to start off and gradually turned it up to 225 until 120 internal. The put on cast iron on high heat to search until it was 133 degrees. I was shooting for 130 but close enough
Forgot to take pictures of sliced pieces, but after I cut in half I cut against the grain for pencil width slices.
Tasted really good
by saints_pelicans_fan
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Looks fantastic. I smoked my first one a few months ago, it was delicious and look forward to another one in my freezer just waiting for me to thaw it out and cook it.