Sorry, had to go drop off a brisket I cooked for a friend.
Oh My God.
I am taking the pledge:
I pledge to never cook a fatty again without using the 3-2-1 method.
This is a day of new things to try. As I sit here typing, I am drinking a Cosmopolitan. Never had one before. Sure, they are a girly drink, but it tastes pretty good.
Back on topic.
I sliced half of the JD 2 pound log. Farking juice was all over the place. Gave the slices awy to the people with the brisket (my wifes office)
I had a slice and my wife did.
It was the wettest, moistest, 1/3" smoke ringyest, breakfast sausage I ever ate.
I will never go back to 3 hours and out. Sure, you need to wait 3 more hours (2 in foil and sprayed down good) and 1 in the cooler, but its like any other of our meats, the longer you wait, the better it is.
So I implore you Brothers, nay, I insist brothers, that you try the 3-2-1in the cooler method on your sausage logs (1# or more). On those 12oz logs that some of you are getting, I say adjust times by 75% (since your cooking 25% less)
So now I will go polish off that rack of ribs and some more of the best damn sausage I ever ate.
Now don't go saying I invented 3-2-1 for JD sausage logs. Whoever created the 3-2-1 for ribs was just what I adapted.
Hey, this Cosmopolitan is pretty good. I just hope Sex In the City is on tonight so me and the girls have something to talk about tomorrow.
"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell
Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven