Ya, might try spatchcocking since I've never done that and probably smoked about 15 whole chickens on the vertical roaster. Might do it up at 375 too for 45min-1hour, rather than at 225/250 for 2hr.
Quote:
Originally Posted by chedder
I tried to do a pulled pork on the traeger with a pork loin yesterday. Turned out ok but I think that cut is too lean. Looks like people use shoulder.
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Ya, pulled pork should always be the shoulder (or similar) since that cut is loaded up with fat and connective tissues that need low & slow to melt and be juicy. Loin is just a hunk of lean meat, time isn't going to help it much.... that's BBQ though, its all a learning process.