I have done 3-2-1 a couple of times and decided to try 6 hours of straight smoking, rather than that, to see which one my wife and I enjoyed better. Anyhoo, here's the Qview of 6 hours straight smoke starting with how I bought 'em:
Boy do they fold 'em tight!.. when you open them, here's what's there:
Of course, now we need to prep them. First take off the flap:
Now we cut them St. Louis style.....
Take off the membrane....
You see my rub there , between the lowest and second pieces. I use the little strainer to apply the rib (like chefs do with powdered sugar on pastry. Now go ahead and put the rub on this side:
Flip all pieces and rub again:
Wrap all pieces and into the fridge until it's time to smoke:
Now, into the GOSM at 210-240 with hickory. By the way, I bought hickory split logs and cut them up on my table saw to make bigger chunks than what I have been able to buy so far. Spritz about every hour and a half with 1/2 apple juice 1/2 Knob Creek Bourbon. Here's the first spritz:
3rd spritz, flip it, and spritz again:
Five hours in, just before the last spritz:
Take them out at 6 hours or so, wrap in foil and allow to rest for 20 minutes ( while the potatoes boil and get mashed). Ready to go!:
Serve 'em up with Jeff's Barbecue Sauce (mine, cause I'm a Jeff, too, not our main man!), mashed potatoes, and green salad.
Over all, my bride and I both decided we prefer the 3-2-1 method, but, hey, we had to try. Thanks for looking, and Keep Smoking!