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

I had everything but the brown mustard seeds. I just doubled up on yellow. Have it simmering. I hear you on Pop's brine. Makes just about everything good. I doing a turkey breast in it and makes chicken so good! Thanks Wayne.

I use my 6qt primarily for 3 things: 1)home made (no bake) cheese cake. Cooks in 35 min. Turns out PERFECT everytime. 2)sous-vide steaks (must have "Ultra" version where you can select your own temperature) and 3)cook chickpeas for hummus (in 35 minutes--NO soaking required). I have steak more...

2-2-1 is a better variant for spares, if I need to wrap. They are just too done with 6 hours of cooking. There is still some "bite" at 2-2-1

One thing is for sure. 3-2-1 has never worked well for me. Ribs are FOTB to a sloppy fault when I've tried that method. I've come to believe that if you're not competing, skip the wrapping.

Hello all! First and foremost, I have searched lo and hi and cannot find an exact method to Smoking Brisket for a Gathering ahead of time (and then reheating it at time of) and cannot find the exact resources that align with my thoughts. That being said, if there is something that I missed...

I guess I am a kettle-head now. Been reading a lot bout low and slow on my new kettle. The snake method piqued my interest so I thought I'd give it a go. Had a Goebbels corned beef flat from the last bogo. I think the cutter of this piece might have had a ew beers at lunch, as it was part flat...

When do you thaw the turkey? Are you brining and allowing it to unfreeze as it goes or do you thaw it completely then brine it for 2-3 days, which seems to be kind of lengthy to be unfrozen? Or do you let it begin to unthaw for 24-48 hours and begin the brining then? I did buy an injection...

Nice, I smoke and finish in the SV for a bunch of hours. I would not walk past yours without stealing one...lol

Based on my testing, trying all intervals based on temperature 1, 1.5 2 and 3 it made no difference in how long the probes lasted or how frequent the readings were being sent to the gateway. You can see all the readings being sent for each probe in a session when using the web interface. All...

Been wanting to try this for awhile . Had a full day at the mixer yesterday . 2 batches of pizza dough for later in the week . 2 - 500 gram batches of sourdough now resting in the fridge , and this batch of cinnamon loaf . I tried this once before , with failed results . This time I used a mix...

I wrap in butcher paper. In a modified version of 3-2-1, I monitor them closely so I get a nice clean bite. I developed this method when I was doing some competitions.

I have gone to using @SmokinAl Vortex ribs and will never look back to the traditional 3-2-1 method. 45 minutes instead of 6 hours! https://www.smokingmeatforums.com/threads/i-just-had-to-do-vortex-ribs.327249/

Since a rib roast never gets above an INT of 160 there is very little connective tissue breakdown, that starts happening at about a INT of 170+ I gave up following "others" methods and did my own testing. I have done test cooks ranging from 200 225, 235, 245, 255, 265, 275, and 325 (including...

I just got some beef ribs from the butcher today and plan on smoking them on my offset smoker tomorrow. I've never smoked beef ribs, in fact I've never even eaten beef ribs, so I'm looking for any advice. I've smoked pork ribs and usually use the 3-2-1 method and am happy with them. Would I...

Man that is money! Sides all look great too

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...