Is there any advantage in leaving it whole like that vs several smaller hunks other than the flex of “my smoker can fit this 100lb cow leg”?
wolfbiker1
No way that’s 100 pounds the way he’s able to pick it up. It’s 50-60 pounds max.
SMOKED-MEAT-2020
Seriously, how does he not sample. I’ve never not sampled while shredding!!
domine18
That needs to be rest for like a day, lmao
Sour_Joe
I’ve cooked those on a rotisserie made for pigs or lamb. You carve it like a gyro as it cooks but it was amazing.
Billy_Bob_Joe_Mcoy
No way the smoke, seasoning, injection did anything to that internal/deep tissue so he must be saucing the hell out of it after, which seems like a waste.
BradleyB636
Is no one going to comment on him pushing his knife through the meat like that? I’ve never seen anyone use a knife like that.
raq_shaq_n_benny
Tired of cutting around thick bones? Butchers hate this one simple trick.
im_2_drunk4this
Still super steaming. Didn’t let it rest long enough
notJustaFart
‘Wireshire sauce’
CraptainStinkPants
Finally finished that Costco aluminum foil roll I see.
SmokeMeatEveryday88
I like this guy, but I am tired of his “Giant Meat in a Traeger” shtick.
Underwater_Karma
I’m impressed that it fit in the grill
Moonmanbigboi35
You go through all that effort just to use an electric smoker. Kinda wack
WarmProperty9439
You had me until you started using that shit Meater thermometer.
aChunkyChungus
Call me a hater but this is stupid as fuck
Thisbymaster
Better to cut it apart and smoke each part so it gets seasoning and finishes in a reasonable amount of time. 30 hours to get to the center means overcooked outside and maybe dangerous inside.
Meikle15
Cow drumstick, nice
StanTheManInBK
Looks dry
dflan01
Mmmm, string beef
coolblue123
prob need to end up chopping the meat and adding a sauce else it’ll be like eating rubber bands.
Crocoppertones
That looks amazing to me! I’d be all over the charred pieces
pickanamehere
UFC shirt, American hat, and a pellet oven….checks out.
LieuK
What’s the point of shredded beef if you have to cut it again after the cook? The thought of putting those 6″+ long strands of beef on a sandwich is gross. Imagine biting into a sandwich and pulling out a piece of beef spaghetti
airfryerfuntime
Looks like it turned into dog food. What a waste of meat.
kingkron52
There is no way that’s good. You’re not going to get much flavor into a cut of meat that massive by leaving it whole. Outside of the surface char, that meat is probably tasteless.
CarbonRunner
Come on mods, this post is just an advertisement on multiple levels.
30 Comments
r/perfectfit
Not enough seasoning.
Is there any advantage in leaving it whole like that vs several smaller hunks other than the flex of “my smoker can fit this 100lb cow leg”?
No way that’s 100 pounds the way he’s able to pick it up. It’s 50-60 pounds max.
Seriously, how does he not sample. I’ve never not sampled while shredding!!
That needs to be rest for like a day, lmao
I’ve cooked those on a rotisserie made for pigs or lamb. You carve it like a gyro as it cooks but it was amazing.
No way the smoke, seasoning, injection did anything to that internal/deep tissue so he must be saucing the hell out of it after, which seems like a waste.
Is no one going to comment on him pushing his knife through the meat like that? I’ve never seen anyone use a knife like that.
Tired of cutting around thick bones? Butchers hate this one simple trick.
Still super steaming. Didn’t let it rest long enough
‘Wireshire sauce’
Finally finished that Costco aluminum foil roll I see.
I like this guy, but I am tired of his “Giant Meat in a Traeger” shtick.
I’m impressed that it fit in the grill
You go through all that effort just to use an electric smoker. Kinda wack
You had me until you started using that shit Meater thermometer.
Call me a hater but this is stupid as fuck
Better to cut it apart and smoke each part so it gets seasoning and finishes in a reasonable amount of time. 30 hours to get to the center means overcooked outside and maybe dangerous inside.
Cow drumstick, nice
Looks dry
Mmmm, string beef
prob need to end up chopping the meat and adding a sauce else it’ll be like eating rubber bands.
That looks amazing to me! I’d be all over the charred pieces
UFC shirt, American hat, and a pellet oven….checks out.
What’s the point of shredded beef if you have to cut it again after the cook? The thought of putting those 6″+ long strands of beef on a sandwich is gross. Imagine biting into a sandwich and pulling out a piece of beef spaghetti
Looks like it turned into dog food. What a waste of meat.
There is no way that’s good. You’re not going to get much flavor into a cut of meat that massive by leaving it whole. Outside of the surface char, that meat is probably tasteless.
Come on mods, this post is just an advertisement on multiple levels.
30 hour smoke 30 second rest