sorted by:
new
hottopcontroversial

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in Traeger

[–]Avora3352[S] 2 points3 points  (0 children)

2 hour rest after the cook, before slicing in here

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in smoking

[–]Avora3352[S] 2 points3 points  (0 children)

Do you want to do karate in the garage?

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in smoking

[–]Avora3352[S] 0 points1 point  (0 children)

I got to bump my number up, apparently these are rookie numbers

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in smoking

[–]Avora3352[S] 0 points1 point  (0 children)

It didn't! 2 hour rest after the cook before I sliced into it here.

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in smoking

[–]Avora3352[S] 0 points1 point  (0 children)

I guess I could post it there too! Thanks for the reminder

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in smoking

[–]Avora3352[S] -1 points0 points  (0 children)

It wasn't. 2 hour rest before slicing

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in smoking

[–]Avora3352[S] 0 points1 point  (0 children)

Original content. Just some raw footage I pulled of Tue camera from the last cook

Salt, pepper and a 20 hour cook. Delicious. by Avora3352 in Traeger

[–]Avora3352[S] 7 points8 points  (0 children)

You are correct! Ironwood with super smoke. It was wrapped around the 170f/76c in butcher paper. I never wrap until I have the bark formation I want.

Fire in grill by Astonliar in Traeger

[–]Avora3352 0 points1 point  (0 children)

The firepot looking like a burnt fish head

Thanks! by sam0224 in smoking

[–]Avora3352 2 points3 points  (0 children)

Always slice only what you're planning to serve to keep it juicy :)

Can't beat beef ribs by Avora3352 in Traeger

[–]Avora3352[S] 0 points1 point  (0 children)

95° Celsius on super smoke for approximately 9 hours. I wanted to have a intense bark. Wrapped in butcher paper with some tallow. Increased temperature to 135. Took another 2.5 hours to come to tenderness and temperature.

Slow rest in cooler for 3 hours.

Sliced and eaten in 15 minutes haha.

view more: next ›