Iron Chef WAYCT - What Are You Cooking Today
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As discussed with the guys at the virtual happy hour, I have 7 lb of corned beef in the sous vide. 140 degrees for 48 hours.
I’ll update with its trip to the grill/oven to finish.
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Campfire steaks.
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Rotisserie chicken and 1/4s on the grate.
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Wow!
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Holy smokes
that looks delicious 
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Those look absolutely phenomenal. Just salt and pepper for a rub? Any wood chunks used?
Yes, details please @jtbel1988
This will go on the staff BBQ menu, 7h is very doable for us -
For a large piece of meat like that, you'll get the best results resting it in a Cambro for at least an hour (and up to like 4 maybe?) after it reaches your desired temperature. That gives you time to pivot to cooking other items on the kamado. Here's how to make a faux Cambro.
Since OP hasn't answered the questions yet, I would just do a liberal Dalmatian rub with coarse pepper added right before the cook, having dry cured with kosher salt for 24-48 hours prior in a dedicated refrigerator without other smells or the door opening and changing the temperature during the cure. I will say the meat looks incredible, but that I would personally start the pit at something more like 225F for probably something like 11 hours overnight since I have a Smobot on my kamado that can maintain temperature while I sleep–this guy linked below does that kind of an approach, though you aren't supposed to remove the membrane under beef ribs the way you do for pork, and I'd use oak instead of cherry. If you look at his results it's hard to imagine a better cook when he tears the meat apart with his fingers at the end.
Nope… but did steal some 
