Used W Sauce as a binder, rubbed with SPG and Meat Church Honey Hog. Used Bear Mountain hickory pellets. 2 hours smoke at 250°F. Braised for an hour in Langers Apple Peach Mango juice with a little more Honey Hog sprinkled on, then sauced with Kinder’s Hickory Molasses and returned to the rack for 20 minutes to set. Tender and tasty! I usually go boneless but they were out. 🫤
by AngryTrunkMonkey
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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