Not “fall off the bone” done but it was perfectly cooked and seasoned just right. Smoked at ~250 until 200 internal then cranked up to 400 until it hit 225, and seared with a torch (family was hungry, I needed to get it plated). Salt, pepper, garlic powder, and onion powder with mustard binder. The black stuff is pepper, wasn’t burned in the least.
by sputnik13net
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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