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I cook mine for about 6 hours and then wrap in red butcher paper and cook to 200 degrees. Then I let it rest for two to three hours. I rub only with salt and pepper.
I know this is not the gospel, but when I called Traeger a couple years ago and asked this question they told me I could leave it on “smoke” as long as I wanted too.
I am happy with my pellet smoker, but not overly excited. The best “smoke” still comes from my regular charcoal/wood smoker. If there are pellets out there that give that great taste I have not found them yet.
Thanks guys for all of the tips. I did order the tube and I will pick me up a propane tourch at Home Depot. This gives me another reason to do some pulled pork.
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