Time Estimates for timing sake?

gotwood · 06-29-2008, 07:43 AM

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

Quote:

Originally Posted by Smokin Gator

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..........

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

Brent must like his food overcooked..........

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

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?

06-29-2008, 07:43 AM	#1
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL Downloads: 0 Uploads: 0	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.

06-29-2008, 07:53 AM	#2
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	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) __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-29-2008, 08:33 AM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Brent must like his food overcooked.......... 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. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

06-29-2008, 08:44 AM	#5
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	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!! __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-29-2008, 01:10 PM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Don't worry the heat from the cooker will kill the germs and you are cooking both meats to a safe temp! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

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