leanza
Babbling Farker
A little clarification please...2-2-1 for the one pounders?
1lb Fatties
- Thread starter leanza
- Start date
Bbq Bubba
somebody shut me the fark up.
I usually go 3-2-1 with those sucker's, but be sure to go fatcap up.....
blues_n_cues
is Blowin Smoke!
2-2-1 is a method for doing beef ribs. 2 hrs on,2hrs foiled,last hour unfoiled.
fatties-a roll of jimmy dean (or other brand) breakfast sausage.roll in spice,rub,or stuff w/ goodies & take to 160-165internal temp. hopethat helped. oops- different fatty thing lol
fatties-a roll of jimmy dean (or other brand) breakfast sausage.roll in spice,rub,or stuff w/ goodies & take to 160-165internal temp. hopethat helped. oops- different fatty thing lol
Last edited:
G$
is One Chatty Farker
Hmmmm.
5 hours, even at my low and slow (220) temps, would really cook a 1 pound fattie. They seem to be done in about 3- 3.5h for me.
If I do foil them, it is for the final hour or so. Usually I don't bother.
5 hours, even at my low and slow (220) temps, would really cook a 1 pound fattie. They seem to be done in about 3- 3.5h for me.
If I do foil them, it is for the final hour or so. Usually I don't bother.
Yakfishingfool
Babbling Farker
2-2.5 hours for me, as stated, to 165 internal. Scott
leanza
Babbling Farker
Ya ya.....fatty, fattie what ever! Anyway check this thread out and you will see why I ask about 2-2-1.
http://www.bbq-brethren.com/forum/sh...ighlight=fatty
http://www.bbq-brethren.com/forum/sh...ighlight=fatty
JimT
Full Fledged Farker
JimT
Full Fledged Farker
qman
Babbling Farker
2 spicy, 2 extra hot, and 1 for the wife.:twisted:
As to cooking time, about 2 hours works in my cooker most of the time-no foil, just straight cooking [not to imply that foil is gay:shock:]
160-165 internal does it for me, checked with the super-fast and accurate YELLOW Thermopen.
blues_n_cues
is Blowin Smoke!
oh i get it now.... sounds like a lot of work for a fatty.... unless yer like me & stuff them w/ everything. i just saw 2-2-1 & thought ribs. sorry. never occurred to me to wrap a fatty.....unless.... :icon_blush:
Pig Headed
Babbling Farker
Mine are usually done in 3 hours @250*, no foil.
JD McGee
somebody shut me the fark up.
sampson
is one Smokin' Farker
I'm not so big on the foil on my fatties either, I like them to have a little bit of a "bark" on the outside. And I'm usually good at 2.5 hrs at around 250. In my humble opinion, cooking them any lower or slower doesn't make them any more tender or add any more smoke flavor. And besides, that's about as long as I can wait to eat one of 'em...
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For eating the same day I go 3 hours on the pit, or 170° and 1 hour resting in foil. (3-1)
For reheating next day I go 2 hours on the pit, 1 hour foiled on the pit with a splash of apple juice, then into the beer fridge. (2-1-BF)
For reheating next day I go 2 hours on the pit, 1 hour foiled on the pit with a splash of apple juice, then into the beer fridge. (2-1-BF)
leanza
Babbling Farker
Why thank you, you old farkers you, for the tutorials.:shock:
leanza
Babbling Farker
Fantastic! 2 hours on the grill. 2hrs foiled in apple juice. 1hr back on. It really does work. Came out tender and flavorful. I will expand on a good thing. Also concluded, after a summer of going back to no foiling... Foiling your ribs in a juice, makes a diff.
