![Image](http://i45.photobucket.com/albums/f62/Banjobill/IMAG00173.jpg)
Started off at 7.30 this morning. Baby backs went in at 8.00
![Image](http://i45.photobucket.com/albums/f62/Banjobill/IMAG0019-2.jpg)
Fetched off at 10.00 this evening - thats over 14 hours cooking time. Final temp was 177f
![Image](http://i45.photobucket.com/albums/f62/Banjobill/IMAG0020-2.jpg)
Pork pulled well, though I thought that it was on the dry side.
(Appologies for blurred pics
![Embarrassed :oops:](./images/smilies/icon_redface.gif)
Questions:
The joint was a rolled leg of pork, weighing about 5lb. Should it have taken this long to cook??Traeger was set to smoke and the temp range was 170 - 200f
As the joint was a lean leg of pork, could this explain the dryness? (Little collagen to moisten the meat)
Now I have a dish full of pulled pork, but my guests have gone home, whats the best way of reheating it for tomorrow?
I also cooked ribs, chicken and salmon while the pork was on. The ribs were cooked on the 3-2-1 method and were very tasty.
![Image](http://i45.photobucket.com/albums/f62/Banjobill/IMAG00183.jpg)
The ribs were not as dry as the picture suggests, but were quite tasty.