15 lbs Trimmed a little bit Smoked a little over 21 hours! In the oven on low for an additional 4 hours! Injected with wagyu beef tallow at wrap stage
by Universal-rover
3 Comments
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DryPath8519
The internal fat doesn’t look fully rendered. That’s a sign that the temperature you used was too low. If I had to guess I’d ballpark it around 200F instead of the recommended 250F…
It’s import to remember that you have to raise the temp of the meat past 160F within a certain time period to prevent food poisoning from bacteria and past 180F within a certain time frame if you used Garlic to prevent food poisoning from fungus. Both can grow during the early part of the cook and will leave toxins in the food which make you sick. Try raising the temperature from now on…
3 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.*
The internal fat doesn’t look fully rendered. That’s a sign that the temperature you used was too low. If I had to guess I’d ballpark it around 200F instead of the recommended 250F…
It’s import to remember that you have to raise the temp of the meat past 160F within a certain time period to prevent food poisoning from bacteria and past 180F within a certain time frame if you used Garlic to prevent food poisoning from fungus. Both can grow during the early part of the cook and will leave toxins in the food which make you sick. Try raising the temperature from now on…
21 hours?