Got a nice 11 pound pork shoulder going, mustard binder, blend of Traeger Pork and Poultry/Meat Church hot honey hog seasonings. Traeger gourmet pellet blend. 225 until 165 internal (just hit that at the 9 hour mark) from there into an aluminum pan with an apple cider bath, topped with brown sugar, honey, and butter all wrapped up tight. Back on the smoker at 275 until 201-203ish probe tender!
by Most_Trifle_4565
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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