made a six pound pork shoulder, think it was a shoulder, it did have a bone. rubbed with garlic mustard and a light dashing of famous dave's pork and chicken rub. spoon shown for size comparison.
very happy with the results. i used both the traeger probe and my weber igrill mini probe to monitor the meat temps. i followed the weber probe as it's never done me wrong, it read an average of 17 degrees cooler than the traeger probe. at the end the weber probe read 205, and the traeger probe read 216.
so i RTFF (read the fine forum) and calibrated my probe. (something i've only done with my gal so far in life so it was a new first experience.)
and after doing so i adjusted the probe a little bit. now my outside thermometer, the traeger probe, and the weber probe are all within 1 degree of each other testing at an outdoor reading of 50f. SCORE!
Hi RemE,
A little olive oil for the grip, for the rub I put coarse salt, pepper and brown sugar, then in the traeger at 175 degrees for 3 hours until reaching 144 degrees internal