I got the Carnivore a Traeger for his birthday. So far I’ve used it more than he has, so maybe the gift was that I’m more excited about cooking meat. We had a crawfish boil for his birthday party but had to try out the Traeger too!
I got up at 5:30am and had it on by 6am at 250. It was about 7-8 lbs and took about 13 hrs.
I used a basic dry rub from a bottle and followed the Traeger cookbook for pulled pork (since the Franklin Barbecue book I ordered hadn’t come yet).
Took it off once it hit 160 internal temp after about 7 hrs (and could keep an eye on it on my phone the whole time during a long bike ride!), covered it in aluminum foil and basted with Apple cider vinegar.
Put it back on for another 5 hours until it hit 204 internal temp. Then take it off and let it rest for 45 min
While it was resting I made a North Carolina bbq sauce with guidance from Nathan.
Ingredients
- 1 cup apple cider vinegar
- 1/2 cup distilled vinegar
- 1 Tbsp garlic pow
- 1 Tbsp onion pow
- 1 Tbsp salt
- 1 Tbsp paprika
- 1-2 tsp cayenne
- 1/2 tsp crushed red pepper
- 1 Tbsp brown sugar
- Juice from 1 lemon
- 1 Tbsp soy sauce
Pulled, tossed, and serve on toasted sweet Hawaiian buns.
NicStan Cooks 