Brine ~6hours
6 cups of water
1/2 cup of salt
3/4 cup of brown sugar
Seasoning- meat church holy voodoo
Smoked @275 and basted with melted butter until 165 internal temp. Was easy, delicious, and will become part of my normal diet!
by Hot-Jellyfish-523
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*