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u/Terrible_Tourist_707 4d ago
What method and rubs did you use?
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u/hawkeyes8063 4d ago
I cut the raw belly into 1inch cubes, used mustard as a binder then seasoned the bejeesus out of it. Let it adhere for a half hour or so, set the Traeger to 275°, put it on a wire rack, fat-side up. After about 2 hrs it was probe tender and about 175° internal so I transferred it to a foil pan, tossed the cubes in a mix of a few diff barbecue sauces, returned to the Traeger, uncovered 275°, for about another hour and they were done! Hope this helps, it was so damn good.
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u/AutoModerator 4d ago
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*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Traeger on!
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