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Author Topic: 3-2-1  (Read 1451 times)

ClubChapin

  • WKC Ranger
  • Posts: 1032
3-2-1
« on: May 22, 2016, 12:05:40 PM »





"Hot and Numb" powder!:







2x2 K-Comp
Apple Wood:










« Last Edit: May 22, 2016, 03:17:23 PM by ClubChapin »
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ClubChapin

  • WKC Ranger
  • Posts: 1032
Re: 3-2-1
« Reply #1 on: May 22, 2016, 12:35:09 PM »
45 Mins in a solid 225F.







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ClubChapin

  • WKC Ranger
  • Posts: 1032
Re: 3-2-1
« Reply #2 on: May 22, 2016, 02:00:37 PM »
2 Hrs in.  Flipped .


Temp at 220F oposite the lit fuse.


25% of snake is burnt.





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SteveZ

  • WKC Ranger
  • Posts: 563
Re: 3-2-1
« Reply #3 on: May 22, 2016, 02:03:10 PM »
Grate looking Ribs! When they come off, I'll be in line with a plate!
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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

  • WKC Ranger
  • Posts: 1260
Re: 3-2-1
« Reply #4 on: May 22, 2016, 02:06:44 PM »
Can't wait to see how this turns out . . . .





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

Travis

  • WKC Ambassador
  • Posts: 6537
Re: 3-2-1
« Reply #5 on: May 22, 2016, 02:18:58 PM »
Lookin great!


Sent from my iPhone using Tapatalk
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ClubChapin

  • WKC Ranger
  • Posts: 1032
Re: 3-2-1
« Reply #6 on: May 22, 2016, 03:03:51 PM »
3 hr. mark


Snake about half gone



















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ClubChapin

  • WKC Ranger
  • Posts: 1032
Re: 3-2-1
« Reply #7 on: May 22, 2016, 05:20:49 PM »
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.




























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Travis

  • WKC Ambassador
  • Posts: 6537
Re: 3-2-1
« Reply #8 on: May 22, 2016, 05:39:59 PM »
Very nice chappy


Sent from my iPhone using Tapatalk
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captjoe06

  • WKC Performer
  • Posts: 2829
    • Northeast BBQ
Re: 3-2-1
« Reply #9 on: May 23, 2016, 02:43:24 AM »
YUMMMMMM.  Thanks for taking the time to post the pictures!
looks great
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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

  • WKC Ranger
  • Posts: 1032
Re: 3-2-1
« Reply #10 on: May 23, 2016, 06:28:30 PM »
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.
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