bigorange Report post Posted November 27, 2017 Nice! Any special Traeger method used? Love mine but still exploring some of the methods. Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted November 27, 2017 Sweet Share this post Link to post Share on other sites
Zeke-BE Report post Posted November 27, 2017 How did it turn out! When I smoke a rib eye or loin you need to keeping it around 125 degree internally or the smoke will start drying out those lean cuts or very lean animals. I've wrapped lean cuts with bacon to help keep in the moisture but your cut looks like a med well done with an awesome smoke ring just curious ?? Share this post Link to post Share on other sites
