Heck, you know the chef/cook has to taste it. I scooped a little in a dish and ate and it was really good. Maybe could have used just a bit of salt. I put a serving on the side for my and he ate it but now I wish I had more. This was a good batch!

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Posted by lmt

Houston

Member since Oct 2009

340 posts

Posted on 8/27/16 at 11:27 pm to Cajunate

Thinking hard bout getting a pellet smoker this pic helping me make my mind up

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Posted by Chucktown_Badger

The banks of the Ashley River

Member since May 2013

37612 posts

Posted on 8/28/16 at 2:50 pm to lmt

I've got seven pounds of pork butt in the smoker right now. Just hit the stall. Considering when to throw some foil on it, but don't want to lose the bark I'm getting. Will snap a picture in a bit.

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Posted by Lee Chatelain

Official TD Sauces Club Member

Member since Oct 2008

12570 posts

Posted on 8/28/16 at 4:01 pm to Cajunate

Need recipes please

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Posted by JoseVargasTX

Heath, TX

Member since Sep 2011

759 posts

Posted on 8/28/16 at 4:10 pm to Cajunate

After seeing this thread yesterday I did a pork butt myself and used honey. I make my own rub of mostly brown sugar, kosher salt, garlic, and chili powder. The honey is key... It will be a while before I do one without honey. Thanks for that recommendation.

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Posted by SW2SCLA

We all float down here

Member since Feb 2009

23087 posts

Posted on 8/28/16 at 4:37 pm to Cajunate

Which model Traeger do you have?

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Posted by Cajunate

Louisiana

Member since Aug 2012

3580 posts

Posted on 8/29/16 at 9:55 am to SW2SCLA

quote:
Which model Traeger do you have?

I have an Executive 125. This was from when they made them in the U.S. Heavy metal!

If I were buying today I'd like the Yoder pellet cookers as they seem really well made and would last.

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