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  1. 3-2-1

    Brisket sliced and Burnt Ends(Tons of pics)

    Well done man! Love burnt ends!!!
  2. 3-2-1

    Nob Hill has pork butt bone-in $0.97/lb

    I'm from the Bay Area, born and raised and I can remember almond and cherry orchards but long since gone. It's definitely gotten more challenging to find good wood within reasonable distance. Driving an hour to get wood seems far to me but that is me :)
  3. 3-2-1

    Nob Hill has pork butt bone-in $0.97/lb

    I'm from the Bay Area, born and raised and I can remember almond and cherry orchards but long since gone. It's definitely gotten more challenging to find good wood within reasonable distance. Driving an hour to get wood seems far to me but that is me, I guess I need to make a day trip out of it...
  4. 3-2-1

    Couple butts (pork heavy)

    You can move into my neighborhood any time! Those look awesome 👍
  5. 3-2-1

    Nob Hill has pork butt bone-in $0.97/lb

    That might be the case for north bay but when I look in South Bay on CL and not much buttttt....I hear Oaktree Woodyard is under new ownership and open again. Don't need a truck full, just a trunk full 👍 https://sfbay.craigslist.org/sby/mat/d/sunnyvale-oak-fire-wood-for-sale/7215725081.html...
  6. 3-2-1

    Smoking Turkey on a 22.5" Weber

    I've done turkeys on the BBQ many times but not sure I'd call it smoking. I use mesquite charcoal with indirect heat (best you can on a 22") and put the tied seasoned bird in a foil pan with the bird on a adjustable V rack. Add some liquid to the pan (your choice) along with onions etc if you...
  7. 3-2-1

    Nob Hill has pork butt bone-in $0.97/lb

    I'm in south San Jose
  8. 3-2-1

    Nob Hill has pork butt bone-in $0.97/lb

    The Bay Area everything is over priced lol 😂 can't even find real wood here for the smoker!
  9. 3-2-1

    What's the point of an offset smoker?

    Or Bailey's in the coffee if it's morning lol
  10. 3-2-1

    Nob Hill has pork butt bone-in $0.97/lb

    Last time I was at Costco they were like $2.97 / lb or something like that. Typically around here on sale $1.47 per pounder
  11. 3-2-1

    Nob Hill has pork butt bone-in $0.97/lb

    I don’t think I’ve seen pork butt bone-in for $0.97/lb in a long forever time!!! Was shopping at Nob Hill in San Jose last night and couldn’t believe it so I bought a couple and had to make sure my eyes weren’t paying tricks on me..,checked the fridge this morning and sure enough $0.97/lb
    • 3-2-1
    • Thread
    • Replies: 17
    • Forum: Pork
  12. 3-2-1

    First Tri Tip on the Pit Boss

    That looks perfect!! Nicely done.
  13. 3-2-1

    First tri tip pellet smoker

    Looks awesome!!! I love tri-tip. My company is located in Michigan and I'm in California and every time I bring up tri-tip my coworkers look at me like deer in the headlights, not sure why tri-tip isn't found everywhere.
  14. 3-2-1

    Change of plans w brisket

    Just don't leave it on the counter for 48 hours and the brisket should be fine, real fine 😋
  15. 3-2-1

    What's the point of an offset smoker?

    Well it goes without saying when you have a firebox next the smoking chamber in a horizontal setup that one side of the chamber will be hotter, gradient is out the window. Gradient is never really talked about which I kind of find interesting. Personally I have pretty much every smoking BBQ...
  16. 3-2-1

    Burnt Ends from Packer Brisket -- Can I hold entire brisket for a few hours then separate to make burnt ends?

    DOH...Wrong thread....lol
  17. 3-2-1

    Question about vacuum sealing

    But if you’re not pulling a vacuum why waste a sealable bag? The reason for vacuum is to pull the flavors into the meat but this is almost always with some level of moisture as dry rub alone would just stay stuck to the meat outside? Maybe use a ziplock bag or just rest the meat on a cookie...
  18. 3-2-1

    Question about vacuum sealing

    I'm not a big fan of marinade except for Korean short ribs but for pork butt you can rub it down and chill it for 24 hours. Pull it from the fridge and bring it to room temperature and inject the pork with a butter and rub combo along the way. Typically pork shoulder/butt is so moist you don't...
  19. 3-2-1

    BBQ Sauce Ratios?

    Now that the glass is empty, what's in the sauce? Looks good!
  20. 3-2-1

    New member

    Nice 👍 look at those fat links and pulled back wing skins! Yummm
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