Not sure if I seasoned enough. Im not happy with the bark, wrapped in butcher's paper but not as neatly as Meat Church's example. Wife was impatient and made me slice when it was resting at 160 degrees instead of 140.
Any suggestions how to improve?
by cmkane39
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!
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Sorry, cooked at 225 for 2 hours then 250 for 7.5 hours
Hard to make suggestions without more details… how long was the cook? What temp did you cook at? What temp did you take it off at? Just based on the pictures, it looks overcooked and dry.