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re: 3-2-1 method for ribs - Results on last post
Posted on 3/7/20 at 11:40 am to momentoftruth87
Posted on 3/7/20 at 11:40 am to momentoftruth87
My brisket is stalling right now. Having a beer and contemplating wrapping...
1
Posted on 3/7/20 at 11:57 am to Jax-Tiger
Upload some pics!
Posted on 3/7/20 at 12:00 pm to momentoftruth87
quote:
Upload some pics!
If you're looking, you ain't cooking...
This post was edited on 3/7/20 at 12:03 pm
Posted on 3/7/20 at 12:04 pm to Jax-Tiger
We all look, it's okay to admit it baw.
Great pics!
Great pics!
This post was edited on 3/7/20 at 12:05 pm
Posted on 3/7/20 at 12:08 pm to momentoftruth87
Chuck at 150
Posted on 3/7/20 at 12:57 pm to Rouge
quote:
you call that livin'?
Sure, I think.
Posted on 3/7/20 at 5:02 pm to Jax-Tiger
quote:
Jax-Tiger
Why are the two food probes so close together?
Posted on 3/7/20 at 8:13 pm to Chucktown_Badger
Final products today
This post was edited on 3/7/20 at 8:19 pm
Posted on 3/7/20 at 8:42 pm to t00f
Ribs looks good
How are the chuck roast cubes?
How are the chuck roast cubes?
Posted on 3/7/20 at 8:51 pm to Rouge
As good as brisket but a smaller cut which is why I wanted to try it out. I had it wrapped in paper for 5 hours after 4 hours on the grill prior. The stall was real (170-188 was killing me)but the end result was very moist with a nice crust and smoke ring.
Would 100% do a chuck roast again. Next time just a cut and not for burnt ends, even though I am very happy with the results of that.
Would 100% do a chuck roast again. Next time just a cut and not for burnt ends, even though I am very happy with the results of that.
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