Yes my traeger is in desperate need of a deep clean.
I love throwing a big shoulder on every 1-2 weeks. I make the Hurt rub in bulk because its addicting and is fantastic on almost anything.
I smoke it all day at about 230° , after the couple hours ill start spritzing it with apple cider vinegar, and take it to about 180 internal temp. I prefer being able to slice vs shred :shrug: its always amazingly tender, moist and flavorful.
I'll be taking about half of this one to simmer and make a pork birria.
by Faer-Kittyn
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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