When the bark is to your liking. In the past, that's come around the 6-7 hour mark and I want to say ~180* internal for me. I always rewatch this video before doing them. He's definitely a smartest guy in the room type, but he knows how to smoke meat.
Btw, sous vide these failed briskets (quartered and frozen) at 195 for 24 hours and they morphed into some of the best brisket of my life.
Cooked up a small butt the other day, my best one yet, finally getting the hang of regulating the temp on the WSM and learning not to worry when it swims around between 225 and 275
Sorry if this is old but this would be my dream day. The whole hog is the best part but everything looks incredible
Sam's had some marked down prime NY strips in the case today. This was an 8 dollar steak. (Skipping carbs as we're heading to Jamaica next month.)
After bridge run light lunch from Palmira Barbecue in Charleston. Beef cheeks, pork ribs, porchetta, pulled pork, sausage, hash and rice, mac and cheese, and collard greens. It’s a Puerto Rican and traditional bbq mix. Everything was fantastic.
Experiments tonight, two turkey breasts Both seasoned the same One in oven One in smoker Both going for 275 Both wrapped n foil with butter at 2 hour mark Just pulled the one from the smoker at ~160 Oven one is still at ~150
Smoked on the left, oven on the right Both very good It's amazing how much the smoke flavor comes through when you put em side by side like that
Probably the oddest thing I noticed was there was way less liquid butter left in the tinfoil from the one in the oven It had a lot less formed bark, so I guess the softer surface allowed the meat to "soak up" the butter more than the smoked bark
Experiment. Does adding fire and smoke impart a cooked and smokey flavor to ribeye and/or shrimp. Stay tuned.
I think the shrimp will be affected but I'm not so sure about the steak. I think it will depend on how much time each protein is exposed to the elements.
I get the kamado really hot. Then I put it on direct heat 30 sec a side twice to start. Then a few min rest off the grill. Then alternate 30 sec a side and a few min rest in between until it’s done. Probe when it comes off after a few rounds. It was 120ish in the middle when I pulled it the last time.