News:

SMF - Just Installed!

Main Menu

3-2-1

Started by ClubChapin, May 22, 2016, 12:05:40 PM

Previous topic - Next topic

ClubChapin






"Hot and Numb" powder!:







2x2 K-Comp
Apple Wood:











ClubChapin

45 Mins in a solid 225F.








ClubChapin

2 Hrs in.  Flipped .


Temp at 220F oposite the lit fuse.


25% of snake is burnt.






SteveZ

Grate looking Ribs! When they come off, I'll be in line with a plate!
SSP Caribique, Black 2nd Generation Performer, 2018 Green Performer, 1970 MBH 26 Black (Fleetwood) with Roti, 1965 Thumb Screw 49er, (2) Black 18 OTG, 2017 Black Master Touch, Black Genesis Silver B.  E code 14 WSM, AH code 18 WSM, AH code 22 WSM,

Big Dawg

Can't wait to see how this turns out . . . .





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

Travis

Lookin great!


Sent from my iPhone using Tapatalk

ClubChapin

3 hr. mark


Snake about half gone




















ClubChapin

5 Hours in.


They appear to be done.


Into the faux cambro


25% of snake left over.


Snake redistributed and supplemented for browning.


Company inbound.  Last update for a while.





























Travis

Very nice chappy


Sent from my iPhone using Tapatalk

captjoe06

YUMMMMMM.  Thanks for taking the time to post the pictures!
looks great
Smokey Joe Black, Smokey Joe Lime Green, Original Kettle Premium Black,'92 Red OTS, Yellow Simpson's 22, 78 Red MBH, '80 Black MBH, '10 Brick Red Performer,'12 Grass Green Performer, '03 Blue SSP, '97 Blue SSP, 18 inch WSM

ClubChapin

I tried to do a 3-2-1, following time not trusting my instincts on temp.


These were severely overcooked (206F!!) after 5 hours.


I think they were really done after 3 hours (184F).  This is where I should'be stopped and wrapped and held.  2 more hours didn't do these any favors.


At anyrate, this one was a bust.  I didn't take pics of the results.  Needless to say, they were fall off the bone...  Way too overdone.


Tasty still.


I need to go back an bone up on the 3-2-1 technique.  It's either done at a lower temp or my thermo is way off.  My temp was solid throughout the cook.