I found the video amusing. I thought the part where he said something like" You could/would never smoke meat on a kettle.." was funny, what better way is there? Since I have switched to my Weber all of my smokes are hassle free and efficient.....and they taste GREAT! When I smoke a butt, like the one in the link 1buckie posted....it takes me about 8 hours. I don't have to do much to tend my fire until about 6 hours into it. (Coal lined up around edge of grill with small amount lit on one end to start long slow burn of the rest). I also have not had much issue with the stall doing the butts on my Platinum either. I don't brine butts but I do inject them. I know some guys who swear by brining and may try it sometime. When I smoke a butt...(how many times can I use the word butt in one post?
....I can almost set my watch by the cook time minus a few variables....mostly wind.....I always start them by 8am and take them off around 4 or 4:30pm. I always wrap them after they come off and let them rest for at least an hour and if I happen to be way ahead of schedule I will wrap them and stick them in a cooler for as long as it takes for dinner time.....I have done this before for several hours and the meat was still too hot to pull with my bare fingers. I always pull the Butt off the grill when it hits 200 degrees. I will check at that time to see if it is fork tender and it always is by then....and that's it. I don't understand why he would cook the meat on the grill/smoker and then finish in the oven. A guy I work with just did a 10 pound butt over the weekend. And when I say OVER the weekend I mean it. He said he smoked it for 16 hours!
I asked him what temp he was running his grill at? He said 225. I must be doing something wrong because I like to eat the meat the same day that I started cooking it.
I use the Temp probe whenever I do anything smoked or reverse seared, which is most of what I do. I use it when I do steaks, chicken,butts etc. If I reverse sear something I will pull the probe 10 degrees shy of my target temp and will use my instant read thermometer to check the temp as I am searing and pull the meat 5 degrees shy of the target temp. Let the meat rest for a few minutes so it will go up the last 5 degrees and then eat. I didn't know I needed to add all that shit to my Weber in order to do ribs or pork butts.....I guess I better just put my Weber out on the curb this week for trash day.