Does this mean we don't have to remove our secondary throttles any more? Phew.
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Ok, hosers. It's (finally) that time of year again!
We need to show this thread more love this year. Even if all you're doing is hamburgers and hot dogs on the gas grill let's see it! Post it up. I love my Traeger but gass grills can do great things. Especially for vegetables. Charcoal, Blackstone, whatever post it up.
Doing a whole bone in pork shoulder for pulled pork today. We had some rain move in very early this morning but has since broken up and should dry out throughout the day.
We have a 7 pound very nicely marbled pork butt dry rubbed up, sweated out, and on the smoker at 275F.
Should be about 5ish hours before it gets wrapped and then goes back in to finish. Probably around 10 hours total. I may try to push that a little since I didn't get it put on till 10am.
I'll report back with progress pics.
Unless I screw it up and order pizza, then you don't get to see shit. 🤣
![Food Ingredient Fast food Cuisine Recipe]()
![Food Ingredient Recipe Beef Steak]()
![Food Ingredient Tableware Baked goods Staple food]()
![Food Ingredient Animal product Red meat Beef]()
We need to show this thread more love this year. Even if all you're doing is hamburgers and hot dogs on the gas grill let's see it! Post it up. I love my Traeger but gass grills can do great things. Especially for vegetables. Charcoal, Blackstone, whatever post it up.
Doing a whole bone in pork shoulder for pulled pork today. We had some rain move in very early this morning but has since broken up and should dry out throughout the day.
We have a 7 pound very nicely marbled pork butt dry rubbed up, sweated out, and on the smoker at 275F.
Should be about 5ish hours before it gets wrapped and then goes back in to finish. Probably around 10 hours total. I may try to push that a little since I didn't get it put on till 10am.
I'll report back with progress pics.
Unless I screw it up and order pizza, then you don't get to see shit. 🤣
That looks great no doubt but I usually smoke mine until the smoke ring is getting real cozy with the bone and you can still smell the smoke on your hands for at least 2 days after pulling it apart. The wife hates it but the son-in-law & I love it
I'm still figuring out the smoking thing. I just got my Traeger last August and there has definitely been a learning curve for me.That looks great no doubt but I usually smoke mine until the smoke ring is getting real cozy with the bone and you can still smell the smoke on your hands for at least 2 days after pulling it apart. The wife hates it but the son-in-law & I love it
What temp did you use and for how long? I tried actually smoking one and it turned out horrible lol. The skin was like rubber. After that I just started cooking them at higher temps. Setting it to smoke for 30 minutes first on this was just kind of an experiment to see if I could get a little more smoke flavor without running into the same problem.
I think the mistake I made with the one I tried to just smoke the whole time was dry brining it. I have been doing roasted chicken in the oven for years and dry brining is just something I've always had good success with at getting nice crispy skin and having the salt penetrate deep into the meat.
And why have you been holding out on pics for us in this thread Hyde?! You know the rules sir.
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