Heath Riles rubs (competition, garlic jalepeno) and simple pork injection. Wrapped at 165 to finish off using butter, sugar and some Riles glazes. Pulled off at 204ish; went for mostly a smooth probe feel when temping. Rested for a little over hour and pulled it apart!
by Fresh_Skillz1
3 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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Needs more probes.
Not enough probes /s
Looks good!