Search results for query: 3,2,1, method

I had an elderly wife and husband chase me down at the GS last week wanting to ask a question because they saw the brisket in my cart….. they explained they won a traeger at bingo and they wanted to do brisket…..so the wife and me had a real nice cooking lesson about cooking brisket, the wife...

Man, thats some awesome work! High quality process and outstanding end result!

A1: Either salt will work but kosher seems to be preferred and dissolves easily A2: There should be a fat cap on the belly. I would not score it and I would smoke it fat cap up. Really you shouldn't getting the smoker so hot that it melts the belly fat too much at all. A3: As for hot...

Some great looking meat on that first link! I do have a question though. It appears that your temperature probes weren’t fully inserted/not reaching to the center of the roast. By the same token, I read where you pulled it at a higher than medium rare temperature and still got medium rare meat...

Late in the day I'm probably planning on firing up the smoker somewhere around 11:00 am. Currently where I'm at it's about 7:40 am. I like that method you recommend it there. Again, when I'm researching info online the consensus seems to be 225 until it reaches that 165 temperature and then...

Thanks! I was going to look something up but I'm glad you beat me to the punch hahahah. I agree if he pulled the paper faster I think the results would be better. I DO like seeing this though. I would be doing this with a stuffer not a grinder which makes me wonder if I can easily crank and...

Sometimes I make a cherry bourbon glaze for my ribs. I do the 3-2-1 method with apple juice. My question is, would it be OK to put it in the foil instead of apple juice? I figured I should post an example

I've seen some YouTubes of people doing 'party ribs' on their Weber with a Vortex and thought that I would give them a try. Many of the videos say they take an hour. I think mine were probably done at around 30-35 mins. The grill was running 450-500. I temped them at 40 mins and they were over...

Thanks..appreciate the info and clarification. For a wet brine, I thought we were supposed to divide meat thickness by 2 to get the starting # of days, then add a day or two to that? Reason being the meat is floating in brine and salt/cure is entering from all sides of the (roughly cylindrical...

DT, No bone showing yet but looking good. Too late now but IMHO your first ribs should have been the 3-2-1 method. It is easy and forgiving for a person just starting out. You will be a pro at this in no time and be helping others when they start out.

I can’t speak for that curing calculator, but according to my experience that calculator is just wrong. There is a lot of crossover speak about cure as dry brining and immersion brine methods get mixed up, but they work differently and dry brining is the faster of the two. There are specific...

i don't think i ever got them like that in a smoker, gotten close by using the 3-2-1 method. that is 3 hours in the smoker. them wrap them for 2 hours in aluminum foil or butcher paper. them 1 more hour unwrapped with whatever sauce you like. if you skip the last part, it might work, or do 3...

Smoking a Brisket for a family group of 18 that will be served as Christmas Eve Dinner. I have smoked briskets in the past, but they were usually around the 12-14lb range. Since I am cooking for such a large group I decided to get a larger brisket to yield more protein and am curious what time I...

How nice to meet you.. Thank you for your detailed explanation. Thank you again.. I am a beginner in cold smoking, never tried before only ı was an eater but now a days imported fresh salmon price became very expensive in my country.... so I said that is enough and I have to prepare my salmon...

I don’t like cooking by time to begin with but that said, I believe the 3-2-1 method was originally made up for running 225* so if running 250-275* you really don’t need to wrap but if you do try a 3-1-1 next time,

^^^This^^^ Chris

I have 3 different whole muscles dry aging in the fridge in UMAI bags. I had a pork loin that I cured using cure #1 and then smoked. I tried a chop from the loin today and it had a very very hammy taste that I didn’t care for much. I used the correct amount of cure for sure. Question is are all...

I started with the 3-2-1 method. But I have switched to smoking till done. Sauce when done or for the last 30 minutes. Done is about 195 Give or take.

I have the same one as you, put through a packer, chuck roast, 2lbs bacon and 6 lbs of sirloin on Saturday. Then Sunday 2 full pork butts, all went through the first pass (both 8mm and 4mm) with no issues at all. I did the strip method that @chopsaw mentioned and the machine ate it up. It...

Kevin, I have to say that you did it all wrong. There ain't no pictures! Seriously, yeah, you did everything you should do with the 3-2-1 method. If they were tasty, then it was a perfect cook!