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<blockquote data-quote="SDMF" data-source="post: 69686" data-attributes="member: 412">Traeger will be excellent.&nbsp; No cake pan for me, haven't ever gotten dry on me either.&nbsp; If you can stay under 225 during your main cooking time, none of the meat gets brown/grey, the whole thing will be pink from edge to edge.&nbsp; Pull @ 115 tent/rest for 10-15min.&nbsp; Kick the heat up to 450+, put a probe into the middle, put it back on the higher heat to form the outer crust, pull when your probe says 130.&nbsp; By pulling/tenting/resting @ 115, you don't get much &quot;run on&quot; cooking when you add back to high heat for the crust formation.&nbsp; Pretty much what you see on the probe is what you get.&nbsp; Slice, then if someone wants their's more done you can finish it either back on the Traeger, in cast iron on the stove, or I usually have a Foreman Grill going and give them a quick sear that way.If you want to catch the drippings you can use a cake or broiler pan.&nbsp; With a cake pan I'd find a way to elevate the meat so it's not sitting in the juices.</blockquote>

[QUOTE="SDMF, post: 69686, member: 412"] Traeger will be excellent. No cake pan for me, haven't ever gotten dry on me either. If you can stay under 225 during your main cooking time, none of the meat gets brown/grey, the whole thing will be pink from edge to edge. Pull @ 115 tent/rest for 10-15min. Kick the heat up to 450+, put a probe into the middle, put it back on the higher heat to form the outer crust, pull when your probe says 130. By pulling/tenting/resting @ 115, you don't get much "run on" cooking when you add back to high heat for the crust formation. Pretty much what you see on the probe is what you get. Slice, then if someone wants their's more done you can finish it either back on the Traeger, in cast iron on the stove, or I usually have a Foreman Grill going and give them a quick sear that way. If you want to catch the drippings you can use a cake or broiler pan. With a cake pan I'd find a way to elevate the meat so it's not sitting in the juices. [/QUOTE]

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