Details of the cook:
- Choice packer - 12 pounds
- Separated flat from point - removed much of the fat
- Simple rub - wrapped overnight
- GMG fruitwood pellets
- Traeger: fat cap down @ 225: took the point to IT 203, took the flat until the stall (about 165 degrees for this flat) and then foiled into 225 degree oven to IT 203 degrees - rested for 2 hours
- Amaz-N for extra smoke
- Outside temperature was mid 50's
- Rendered the trimmed fat to crisp up burnt ends - no sauce
Kept the meat in pac in the fridge for about a week.
Flat is fat cap down - trimmed most of the fat (to be used later)
Did a simple rub: salt/pepper/onion and garlic powders/cayenne - overnight in fridge
Onto the Traeger at 225 degrees - the PID kept it at a steady 223 degrees for the entire cook - was in the mid 50's outside. Used the Amaz-N filled with GMG fruitwood pellets
Part way through the cook
Pulled the flat as it hit the stall, then foiled and into a 225 oven for the rest of the cook - took the flat to 203 degrees
Turned out fairly good - sliced and ready to eat! My wife was going to do sandwiches, but decided she just wanted to eat the slices plain, with no bread or sauce.
The fat I'd rendered from the trimmings was used to quick crisp the cubed point for "burnt ends" - again the wife liked the flavor so much she told me not to sauce. I must admit they were kind of good.
In a bowl ready to snack on for the rest of the day (eating them as I write this post)
Happy Easter everyone, and may all your cooks go well