3-2-1 Brisket

[bbqLuv]

3-2-1 Brisket (youtube.com)

[captainlee]

I'm 3 2 1 nothing.

[bbqLuv]

?? 3 2 1 0 ???

[Johnny Booth]

Seems he accomplished smoking meat faster, with less quality and smoke flavor.
That sounds about right for 2024. 🤣

[Sweaty Paul]

Poor little brisket. Didn't do nuthin' to nobody.

[tstalafuse]

I posted this before... I cooked next to Travis Clark at a KCBS event, which you can argue about KCBS taste profile, but his results and claims he uses at his BBQ restaurant you can't. He basically does a 1-3-1-1 cook. I can't vouch for the temps as my cookers can't run this hot, but I did watch his timing. He has a large offset 30x72 fire box/cook chamber chamber, which he fires up to as hot as it will go. He says right about the fire box, the temp reaches 600 degrees. He put his brisket on above the fire box for 1hr, moves the brisket to the far end by the exhaust at 300 degrees for 3 hrs, then wraps for 1hr placing it near the exhaust at 300 degrees, and a 1hr rest.

Not that I can replicate it, but (assuming the claims are correct) there is something to the very hot and fast. 6hrs for a full packer that wins? That is something I would like the Mad Scientist to explore.

If anyone knows how to contact the Mad Scientist, I would love to see this experiment.

[bbqLuv]

That is interesting, my Traeger has a high temp of 500*F.
I would try this by adjusting time accordingly, but a 12–15-hour cooking seems to work.

If you have a link, I would enjoy watching a video

[tstalafuse]

bbqLuv Travis comments to me were 600 degrees. In this video he says 425-450. As I said, I didn't verify his temps so ymmv.

[tstalafuse]

So, I think the bigger question is who has heard of and used the Super55 gallon drum smoker?

[mrteddyprincess]

My Lang's sweet spot is 325 F. My brisket cooks are 6-8 hours and it's not missing any smoke flavor using hickory splits. I could see that if one is operating on a drum cooker with charcoal and wood chunks, that might leave a five hour cook lacking smoke flavor. The temp is there on the drum smoker, but not the smoke flavor.

Brian

[bbqLuv]

Lang reverse flow may be the only way to go.

[carolts]

3 -2-1...

[Spinaker]

Hahaha

[Dewesq55]

Your mother was a hamster and your father smelt of elderberries!

[Spinaker]

Or we could just throw the piece of meat on the smoker, take a seat and enjoy the long process. IDK....call me old fashioned.

[Jerod Broussard]

YouTube hits have to keep coming.

[Spinaker]

Yeah, I guess that is the way she goes.

[Donw]

Amen.

[Redwng]

Interesting concept but I will stick with what has been working for me for 30 years, don't see any need to "improve" it at this point but would like to hear others opinions if they do try it.

[HawkerXP]

I stopped looking at these "latest and greatest" BS videos.

Sure. Meat is in the stall too long. Wrap it up or crank it up.

These types of videos are catering to the uninformed and the want to be Amazing Ribs folks. They just don't know it yet.