Last time I used fresh ground pepper, this time used 16 mesh fiesta which allowed me to build up a much better bark, along with starting 2 days before serving to ensure no rush anticipating a long hold (calibrated my oven to 150). Final process
7 hours overnight at 235 unwrapped, started with smoke tube
3 hours continued uncovered at 235, checking for bark completion, then wrapped in paper and increased to 245
5 hours wrapped until probe tender in the flat
18 hour hold at 150, removed about 20 minutes before slicing and serving
by mikewise
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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Looks great! Lovely bark!