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-   -   Time Estimates for timing sake? (http://www.bbq-brethren.com/forum/showthread.php?t=45183)

gotwood 06-29-2008 07:43 AM

Time Estimates for timing sake?
 
Wondering how long, at 230 degrees, people's esitmate for getting done the following......I need to start a log book so I dont have to ask here......

Split Chicken Breasts
Fatty
ABT

Thanks, Hoping to get everything out approx. same time.

Smokin Gator 06-29-2008 07:53 AM

Chix breast 2 to 2 1/2 hours
Fatty - 3-2-1 for a total of 6 hours
ABT 2 1/2 hours (but I like mine kind of crispy)

Markbb 06-29-2008 08:17 AM

Phatty
 
Quote:

Originally Posted by Smokin Gator (Post 674231)
Chix breast 2 to 2 1/2 hours
Fatty - 3-2-1 for a total of 6 hours
ABT 2 1/2 hours (but I like mine kind of crispy)

Now that's alittle long on the fatty time and you wrap in foil? I just put a regular 1lb chub in the cooker at 230 for roughly 2 hours...

Bbq Bubba 06-29-2008 08:33 AM

Brent must like his food overcooked..........:mrgreen:

Breasts are right but try chix at higher temps...
Fatty 2 hrs MAX!!!! (160 internal)
ABT's are done when they look good to you.

Smokin Gator 06-29-2008 08:44 AM

Yeah, yeah, yeah... I know the 3-2-1 method on a fatty gets the raised eyebrow... but don't knock it until you try it. I always did mine to 160 internal until someone posted a year or so ago about doing them 3-2-1. After I tried it I swore (literally) that I would do them no other way. I have stuck to it!!

gotwood 06-29-2008 01:07 PM

Quote:

Originally Posted by Bbq Bubba (Post 674250)
Brent must like his food overcooked..........:mrgreen:

Breasts are right but try chix at higher temps...
Fatty 2 hrs MAX!!!! (160 internal)
ABT's are done when they look good to you.

Only thing I can do for the chicken is put em on the top shelf, for higher temp that is.

Anyone think you need to worry about the juices from chicken dripping down on the food below????

big brother smoke 06-29-2008 01:10 PM

Don't worry the heat from the cooker will kill the germs and you are cooking both meats to a safe temp!

BBQ Grail 06-29-2008 01:14 PM

Quote:

Originally Posted by Smokin Gator (Post 674256)
Yeah, yeah, yeah... I know the 3-2-1 method on a fatty gets the raised eyebrow... but don't knock it until you try it. I always did mine to 160 internal until someone posted a year or so ago about doing them 3-2-1. After I tried it I swore (literally) that I would do them no other way. I have stuck to it!!


Think we need a poll?


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