5 lb pork butt. At 250 for 10 hours. Surprisingly juicy. Bark could be better but pork itself is juicy and Smokey. I’m going to be using it for carnitas tacos. So it’s perfect for what I was going for. Any advice or criticism is gladly accepted
by SensitiveMedium1402
1 Comment
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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