Yard bird picking up a bit...keeping it pumped down with the same juice in a spray bottle I've always used. Same mix I told you about Mike, It's good for all meats. Get in the grill, pump 'em, get out, get the lid closed ASAP.
View attachment 70875
I'll do a little rotating on the bird...everything closest to the exit smoke, stack end, cooks quicker than the rest farthest away. Nature of the beast with an exhaust chimney. If you've ever got several racks of ribs on the Traeger, pay attention to that, and do some end swapping with the racks, equalize the racks...but the keep the juice on 'em. Boston butts, shoulders ain't that big a deal...let 'em roll where you place 'em. They don't care when you're pulling them apart for sammies or slicing them very thin. Just keep the juice on everything. Get in the grill, pump it, get out, close the lid.