British BBQ Society Forums

What does 3-1-1 mean?

I've seen some posts taking about timings and people have used some kind of number sequence like the above but it's new to me.

I've hazarded a guess that it refers to time smoked>>> time foiled>>> time sauced/mopped but is there some kind of scale or table being used to work this out? Or are these common timings?

If they are, what are the rest?

Answers will be especially helpful as I'm currently cooking pulled pork. It's had 3hrs uncovered and it's nearly through its first hour in foil.

This is also my first attempt at it on my new PBC.

Ta

J

3-1-1 is a rib cooking method - 3 hours in smoke, one hour foiled, one hour out of the foil and sauced. You'll need a lot more time than that for pulled pork, unless you're cooking it hot and fast

Thanks for the reply.

The pork shoulder ended up taking just shy of 7 hours. My PBC seems to cook things real fast, even though the lid temp only got to a maximum of 225f

I'd be worried leaving ribs on there for 5 hours but I'm still getting used to cooking on it so perhaps I'm running it to hot somehow.

7 hours at 225? How big was the cut? I'd double check the calibration of that thermometer

Yeah, my lid thermometer is definitely whacked, I'm scouting around for a good digital one.

The pork was a 3.5kg joint (bone in) and when I took it off it was at an internal temp of 88c (I was using a thermapen to check that). It's likely it was running hotter than the reading I had from the lid but it didn't overcook so it can't have been to far off I suppose?

Like I say, I'm using a new smoker, one of the reasons I got it was because the reviews say it cuts the cooking time down dramatically.

I hesitate to verify those claims just yet as I can't give the precise temps but I'm certainly happy with the result.

It's probably some kind of witchcraft.

For reference, this is what I'm using;

http://amazingribs.com/bbq_equipment_reviews_ratings/smoker-pizza-oven/pit-barrel-cooker