I finally made another one after my last one was a DISASTER. Honestly…I'm good with how it came out. Made a couple mistakes after I shredded, but it's still came out ok.
Yellow mustard binder with two neat church seasonings. Left over night in the fridge after seasoning.
Smoked at 225 and pulled at 200.
Rest for 2 hours then shredded.
Your thoughts?
by averquepasano
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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