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I smoked at 225 for 18 hours and am just trying to hold the internal temp for the party.

I finished a 10 LB pork shoulder this morning 8-9 hours ahead of serving time. I currently have it wrapped tightly in foil and sitting in my oven at which is set at the lowest temp of 175, the temp probe for the meat it still in. I am worried that the oven will dry the meat out. I’ve used...

I have two 8lb butts both done way too early. I have 8 hours until serving time. I already pulled one and have it covered in foil. The other is wrapped in foil and still whole. Trying to figure out how to reheat the pulled one... in the oven, crockpot, Sous vide ? I pulled it in a glass pan...

Those look awesome! I will copy that method next time. I have been following the Traeger 3-2-1 recipe: 3 hours on smoke 2 hours wrapped in foil at 225 1 hour unwrapped at 225 I have also tried 2 hours at 225 2 hours wrapped in foil at 225 1 hour unwrapped at 225 I’ve tried similar methods...

Hopefully I don’t catch crap for this. I know you guys who are serious about smoking do not consider a Traeger a smoker, but it’s all I have... I’m looking for a recipe for some fall off the bone ribs on a Traeger if anyone has one they can share. I have tried the 3-2-1 or 2-2-1 methods a dozen...