PapaLlama
Smoke Blower
Took off from work to smoke a 20 pound behemoth. Papa Llama is from the midwest so I've been working on my beef bbq since that's what he grew up with.
Been reading a book by Aaron Franklin, so I changed my methodology and it made noticeable improvements in this cook. The bark was perfect.
Cook time: Thursday, 10:15 PM to friday, 6 PM. Rested for 2 hours in a cooler.
Ambient temp: 260F-270F for most of the cook. A couple of times it dropped below 250F, but adding fresh coals brought it back up.
Rub & Wood: Salt, coarsely cracked black pepper, and granulated garlic. Post oak for wood.
Wrap: Pink butcher paper at the 8 hour mark. The meat was at 160F when wrapped.
Ending: The point was at 198F, and the flat was at 203F when it came off the WSM.
Been reading a book by Aaron Franklin, so I changed my methodology and it made noticeable improvements in this cook. The bark was perfect.
Cook time: Thursday, 10:15 PM to friday, 6 PM. Rested for 2 hours in a cooler.
Ambient temp: 260F-270F for most of the cook. A couple of times it dropped below 250F, but adding fresh coals brought it back up.
Rub & Wood: Salt, coarsely cracked black pepper, and granulated garlic. Post oak for wood.
Wrap: Pink butcher paper at the 8 hour mark. The meat was at 160F when wrapped.
Ending: The point was at 198F, and the flat was at 203F when it came off the WSM.
