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

An update! So I finally got a batch of my "aged" snack sticks. I kept finding unlabeled bags from past experiments that I found suddenly tasted amazing, but I couldn't pinpoint the batch so it was all unknown. I found one of those bags today, labelled #49 and 5-3-24. It tasted AMAZING. Exactly...

So I smoked up 3 racks of baby backs in the MES 3-2-1 method. Started rubbed down, finished with a couple different sauces. In the last leg of the cook, I griddled up some fries I had cut and seasoned earlier. Sorry, forgot the plate pics, but you get the idea!

congrats and bless you/ I would have been wound up tighter than a dime store watch. Looks like a great success.

Not long ago in my intro post I shared some pictures of the RF smoker I built for an upcoming event by using the shared experience(s) from this forum. That event was Wednesday. I never counted the number of racks, but the Baby Backs came in cases that varied from 12 - 15 racks each. I got 5...

I have been craving some pulled pork tacos for a little while now so I thought the weekend would be perfect so we could eat them for the week. As I prepared this smoke, I thought I would document it so I could share with others a reliable and consistent way to do pulled pork and be able to plan...

Welcome to the group from SE Florida .I'm still fairly new to WSM 18". I still use the water bowl. For a 5 hour smoke (ribs) I fill the ring about 2/3's with briquets (Blue bag). I light about 1/3 to 1/2 chimney of coal, make a dimple in the middle. Add blazing coals to middle (top vent open...

looks like some chunky BB's

book marked!

While researching commercial hotdogs, I came across a regional type called “red dogs” or “red hotdogs”, or just hotdogs but a real red color. Mostly it is just red dye, but some folks love the look, so I went for that. I thought it would be a fun thing to make, and I wanted to make a hotdog...

I tried doing st Louis ribs in the past and they came out dry and tough( did the 3-2-1 method). I'm looking to get tips on how to get fell of the bone st Louis ribs. I had some from a bbq joint in Florida and they were amazing. Thanks

I never remove the membrane. Remove or not to remove is simply a personal choice. 3:2:1 method on St. Louis style pork ribs made them to mushy for my liking. 4.5 to 5 hours is probably a better target cook time at 225F if you wrap the ribs. I found an old post where I charted the rib temp...

Hickory is some strong smoke for sure and if it wasnt thin blue like Inda mentioned above then it can be a problem. Cold smoke, to me, is best done below 80*F and really shouldn’t go longer than 5 hours then rest and air out for 12 or so hours then you can repeat the 5 hour smoke the next day...

With the recent breakthroughs, everything now seems to be falling into place. I've since made two batches: Batch #38 - Mince method and testing a reduction in binder (non or low-fat milk solids). I ran out of hard beef fat and used pork fat. This was 11hrs at 140. Results: The pork backfat...

Great work and write up man! It's amazing how close to emulsified texture we can get just by good thorough mixing. Also I agree that a smoke finished sausage is so much more flavorful than the SV stuff I've done. Even when I bag my SV sandwich meat (a new thing I've done recently), it's not as...

Somethings not right. Tough and dry says to me they are under cooked but but by your method they should be mush and falling apart. 3-2-1 @225°F is for full spare ribs. Next time check your cook temp with a calibrated thermometer to be sure in the future. With SL spares I start at ~225°F for a...

Thanks, Dave! Also, that's a great question! Here's an explanation for the key breakthroughs that led to my vastly increased cook times: Batch 34/Divine Animosity Batch: This is where I first had a breakthrough going with a 14 hour cook (1hr pre-cook, 12hr, 1hr finish). So from this point...

The 3-2-1 method is way too long for my taste, especially for baby backs. They’re leaner than St. Louis ribs so they don’t need a long cook to break down collagen and muscular fat. I like baby backs cooked at 300° for about 2 hours, start to finish. Even St. Louis ribs turn out great in about 3...

I also use a dry cure without Cure #1, and my cure time is around 6 hours (depending on thickness), and I also rinse and rest overnight in the fridge. I wait until late fall and early winter for cold smoking. My pit temp (in a drum smoker) and using a pellet tube will average less than 50°...

The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence. Maybe you have ruined a...

Hi. I am 29 days smoke free today after 30 years smoking on February 15th.. My quit day was 3 days before my 44th bday. Took me a couple days to register on here because I didn't think it would be helpful, but I chose to after reading all the helpful resources. My method of quitting was I went...