Smoke Meat for 3 Hours
The first step to the 3-2-1 method is to smoke your meat for 3 hours, unwrapped at 225-250 degrees.
You can make smoker packets easily with your favorite type of wood chips and Reynolds Wrap® Pitmaster's Choice aluminum foil. Different types of wood chips will add different smoky flavors so don't be afraid to experiment to find your go-to flavors.
