Holy hell this took forever, 16 hours! On Timberline 850, super smoked at 200 for eight hours, 225 for another six, 275 for two more because i was tired and wanted it done. Used Killer Hogs Bbq rub, with apple juice spray throughout and honey/butter/more rub as a glaze for the last two hours. Pleased with the results, happy I have it ready for the game tonight despite going into a croc pot for reheating.
by LazyEyedLion
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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What was the initial weight?