everyone in the comments have been trying to figure this out. I've smoked a ton of meat in my life but haven't ever seen anything like that one before, it just doesn't make any sense at all. The only thing I can think of is maybe the meat was legit spoiled or something to give it that color. If it was overcooked on the smoker it would have char/bark on the outside, which that one does not at all.
truly, i spent longer than i want to admit trying to figure out how it was even possible. someone suggested they used some heating probe thing to cook the inside? idk anything about that but it might be possible i guess since outside isn't nearly as cooked on the inside. if it was on a smoker it would have had a smoke ring that is darker on the outside. just bizarre shit
everyone in the comments have been trying to figure this out. I've smoked a ton of meat in my life but haven't ever seen anything like that one before, it just doesn't make any sense at all. The only thing I can think of is maybe the meat was legit spoiled or something to give it that color. If it was overcooked on the smoker it would have char/bark on the outside, which that one does not at all.
I feel like that guy somehow broke some kind of law of physics lol
truly, i spent longer than i want to admit trying to figure out how it was even possible. someone suggested they used some heating probe thing to cook the inside? idk anything about that but it might be possible i guess since outside isn't nearly as cooked on the inside. if it was on a smoker it would have had a smoke ring that is darker on the outside. just bizarre shit
Maybe sous vide, but for 6 hours?
yeah i thought it oculd be something like that then like a quick 1-2 hour smoke