Picked up a Pro 22 over the weekend and immediately threw some meat on after seasoning the smoker. I know of pork shoulder and pork butt, but the packaging said "pork shoulder butt". Not sure what the deal with that is?
Set to 250°, wrapped in foil at 165° and poured in some apple cider, pulled at 195°, rested for 45min. 10 hour total cook time. Saved all the remaining cider and drippings from the foil packet to mix in when reheating batches for meals. So yummy!
by No_Series_4448
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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It’s the butt (end) of the shoulder. Looks great!