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      02-17-2020, 02:56 PM   #1219
pennsiveguy
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Quote:
Originally Posted by polychromatic View Post
Aha, I see the difference, I smoke (Traeger pellet grill) almost all of my meat. The brisket comes out nice, firm but extremely tender. Itís a 12 hr. process though so you need to schedule apprpriately. If I do pork ribs, I use the 3-2-1 process, and they can be too soft, depending on the amount of liquid you use in the 2 hr. wrap stage. Just a couple of tbs liquid per rack is plenty. Iím getting hangry!
Another advantage of the short ribs is that they take half the time a brisket takes, or less. I'm hungry too!
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