Search results

I've used the BRITU recipe a few times and had great success. This time I wanted to try using the a 3-2-1 method. Has anyone used this method for loin backs? If so, how long did you smoke it during the first part, the foil part and the last part? What temp? Minion or standard? Thanks! Bill

I have the bird in my 22 WSM since 1:10. It's been cooking for now 3 hours and 20 minutes. I use the Weber style remote therm and the reading in the breast is 175. The outside looks really nice and dark. I was about to take it out but noticed a lot of liquid in the cavity. When I poured it...