00:00All right smoking a 78 pound cow leg that I've already seasoned and injected. All I got to do is
00:05insert the meter probes. We're going to go right there in the center. One through the side to reference that.
00:10And we'll track the internal temps throughout this entire cook. 225 degrees. I will tell you this went 24 hours.
00:18That was the entire cook time on this 78 pound cow leg.
00:22With that said, this was part of the process. About four hours later, I started doing the spritzing and added
00:28some more injection. Because this is so thick, the center core is so deep, I'm trying to get as much
00:34flavor into it as possible. So some more injection. The spritzing went on about every hour or so. And then
00:40about 17 hours later, this is where I wrapped it. I had to do a makeshift aluminum pan because I
00:47didn't make one big enough. So I made my own.
00:50Got that in there. I'm adding about four containers of this beef broth because we got to braise this thing
00:56for hours. So till at 275 degrees, we're going to go another six or seven hours to make sure that
01:04this thing is going to shred and pull apart. So putting this bad boy back on, you don't got to
01:10spritz it anymore. Just go until you hit that probe tender. Once the meter told me that this was at
01:17about 205 degrees internal.
01:20This is the end result. This is insane. You can imagine on a cow leg, you know, you got the
01:26femur bone. You've got a hip bone. You've got all kinds of bones. There's one of the bones.
01:33When you know the bones are pulling away and the meat's not hanging up, you know, you did the braise.
01:38Look at that. You braised it the way it needed to be braised.
01:42I know you're going to say, is that a dinosaur leg? Is that straight from the Flintstones? Look at the
01:48hip bone. That is literally the hip bone. So we did our thing on the smoke and the braise, but
01:54check out this juicy shredded beef.
01:58I'll let you guys hear for a second. Once I start shredding this. Huh? Look at that shredded beef. How
02:06wet it is. Yeah. Yeah, that was pretty wet. So feed the neighborhood, feed your family, feed your friends. It's
02:18on.
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