Learned a lot from it! The bark was great everywhere, basic rub of salt pepper and garlic powder, the point was phenomenal but the flat was a little dry. Next time I’ll spritz once the bark has set and wrap earlier, then pull when the flat is probe tender and rest from there. Cooked at 105c using Big K hickory maple and cherry pellets. Definitely will be doing this again!
by HampshireHunter
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!
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Sounds like you already know when to improve. Nice work mate, it takes practice. There’s a reason the cut is called the king of bbq.