Steps

• 1

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 10-15 minutes.

  350 ˚F / 177 ˚C

• 2

  Season the roast liberally with Traeger Rub. Place directly on the grill grate, bone side down, in the center of the grill. Cook for about 45 minutes or until the internal temperature reaches 135-140℉ (as the roast rests the internal temperature will rise to 145℉).

  350 ˚F / 177 ˚C

  140 ˚F / 60 ˚C

  00:45

• 3

  For the Sauce: Melt the butter in a saute pan over medium heat until nutty smelling and lightly browned. Add the shallot and cook until softened, about 3 minutes.

• 4

  Add the cranberries and thyme and stir to coat. Carefully pour in the bourbon followed by the stock and bring to a boil. Reduce to a simmer and let cook for about 20 minutes until the bourbon has reduced and the cranberries have softened. The sauce should be thick enough to coat the back of a spoon.

• 5

  Pull the roast off the grill and let rest for 10 minutes. Slice and serve with the sauce spooned over the top. Enjoy!