9.9 lb pork shoulder covered in mustard then with 2 rubs I can't remember the name of right now. I cooked it at 225 until 160 F, then put onto a foil tray with butter and brown sugar and covered with foil. Then cooked at 275 F until 205 F internal. I checked for tenderness and held it in an oven set to "Warm" (not sure what the actual temperature setting is.) Let it rest for 15 minutes, and loaded onto Hawaiian rolls. It came out a lot better than I thought it would've for a first go.
Unfortunately it seems to have split part of the way through the covered cooking phase, but it doesn't seem to have affected tenderness and how it shredded.
by fartpluswetone
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!
*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.*
Looks good. I normally rest for 2hrs or so but as long as the bone pulls clean off abd pulls apart easily , should be good.