Quote:
Originally Posted by madcorgi
I think I will try this next. Went to the 12 hours because --well, just because I had the time and wanted to experiment with low temps and long cooking times. It takes me 22 hours to do a brisket this way, but it comes out fantastic.
With ribs, it seems to be all about the heat and the rendering. Don't want them greasy, and don't want them to be pork jerky on a stick either.
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Nothing wrong with experimenting! And when the experiment makes your belly happy, all the better! I did some looking after I posted the 2-2-1 suggestion. It looks like a lot of Traeger owners go with 3-2-1. I have done 2-2-1 on my gas grill with a smoke tray and my Weber Smoky Mountain and they've always turned out tender with just the right amount of "wobble wobble" (yeah, it's a thing).
How long did you do the Salmon? I've always done fillets. Tried cold smoking but the cold smoke generator I bought was a bit tough to work with.