00:00All right, I've got a 78-pound cow leg I picked up from a seeded market.
00:04So what would you do with a 78-pound cow leg?
00:07Well, I've done a 100-pounder before, so I got me a smaller one, but I'm going to smoke it.
00:11And what I learned on the first one is you've got to create as much flavor as possible because it's so thick.
00:15So I'm taking my knife and cross-hatching score marks that are about an inch deep
00:21to help with the smoke penetration, the seasoning, the flavor, everything.
00:25So when you're cross-hatching anything, you're creating more surface for bark and flavor and everything.
00:31I also want to add an injection, which is I got some birria consomme here.
00:36I've got a full jug of it, so I'm going to start pumping this into this leg.
00:41So I want to hit as many angles as possible with these needles that are about four inches long and get it in there.
00:48Go through the side, anywhere I can get consomme in, it's going in.
00:52And the other part that you can help with flavor is season it nice and thick.
00:56So starting off with mustard because the outside is a little bit dry,
00:59so I only use a binder when I need the seasoning to really, really stick.
01:04So yellow mustard is always a good key.
01:07You're not going to taste it.
01:08It just helps with binding your seasoning to the meat.
01:11So I've got my all-meat-with-rosemary seasoning.
01:14Then I'm going to pull out the Traeger anything rub, which is salt, pepper, garlic,
01:17just a really nice savory-unsavory flavor profile going on here.
01:22And then the Meter Pro Duo, the meter is going to take me to where I want to go when it's time to wrap.
01:26So the Traeger Timberline XL, 225 degrees, super smoke for hours upon hours,
01:32because this is going to go 24 hours.
01:34It's going to go from one day to the next.
01:36This was about six hours later, and now I'm just getting some spritz with some beef broth
01:42and just checking it about every 45 minutes to add some of that broth on there.
01:46And now that we're about 16, 17 hours later into the night, we hit about that 165 internal.
01:54I figured, why not let's start braising it now and take it into the next day.
01:58And so I made my own makeshift aluminum pan, massive.
02:02You want to add about four to five cups, if not six cups of beef broth,
02:06because it's such a big piece of meat and we want to braise it at this point.
02:09Cover it fully with foil because you want to trap that heat.
02:13And at this point, you would go from 225 to 250 on smoking.
02:16And once it's wrapped, it's not going to take on any more smoke.
02:19So bump your grill to 275, 300, 325, whatever.
02:23At this point, you're just speeding up the cook to make sure those bones are going to separate
02:27once it's all said and done.
02:29So 24 hours later, this is where we're standing.
02:34It was probe tender.
02:36Once the meter probes went past 200 and I took one of the probes,
02:39there was no resistance in the meat.
02:41I knew we were done.
02:43Usually want to rest it for about an hour or two.
02:46But here we go.
02:48So it's always like that reveal.
02:49You never know.
02:50You haven't looked at it for hours, peeling off that tinfoil just to see.
02:54The first 100-pound cow leg I did got really, really dark.
02:57So we could call it burnt.
02:58This one was more bark flavor built up.
03:02And you know you did the braise right.
03:05When that femur bone that looks like it's from the dinosaur ages came out with no problem,
03:11no resistance, nothing hanging up.
03:14And so you can see here that the beef is shredding like crazy.
03:18The comment section is, this is where they like to jump in and say,
03:21oh, that's really dry.
03:22I promise you this was moist to the center core of those bones with everything that was
03:28added, the consomme, everything.
03:30But look at the strands of beef on this.
03:33It looks like spaghetti noodles, but that is shredded beef.
03:36So here's some proof that the moisture is there.
03:41As long as this was on the Traeger, it is not dry.
03:44Look at it just come through the fingers.
03:45So awesome, fun cook.
03:50Not quite a 100-pound cow leg, but we backed up to a 78-pounder.
03:54And just a fun one.
03:56Yeah, it might take you a whole day to get the job done, but I'd do it all over again.
04:02Down the hatch as always.
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