Put this on at 225 super smoke before going to bed and in the morning dabbed on the drippings caught in the pan underneath. Cranked it to 275 for a couple hours then wrapped it and let it sit in the oven at 170 till dinner. Best bark I’ve had yet.
by Busy_Strain_2015
6 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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Seasonings? Binder?
Is this a post or a really really really good advertisement! For wrapping, did you use tin foil over that pan or did you use butcher paper? You have given me a new goal for pulled pork. Thanks
Cross hatching the top is the way to go for creating extra surface area to create bark. Did you smoke in the tray the whole time?
Looks great
The barkiest of bark!