Seasoning: Course black pepper, salt, granulated garlic, mustard binderSmoking (Traeger): 4 hours at 180 F to get dirtier smoke, then 250 F until 165 F internal tempSous vide: 155 F for 19 hoursThis was the best rendering of fat and collagen I’ve ever experienced. It was incredibly tender and moist. Great smoke flavor and decently preserved bark even after the bath. I highly recommend this method if you are struggling with barbecue.by S_C_R_I_B_E
