what temp do you cook your abts and how long?

jasonjax · Dec 7, 2013

Hey folks,

I continue to try and perfect my ABT's, and I have had mixed results with varying lengths and temps. I'm curious what others folks are doing. I'm pretty happy with the recipe now, but the cooking seems to be a big factor in results.

Thanks!

Muscrat · Dec 7, 2013

I'll probably be the only one on here that does this but I don't like the "crunchie" pepper so I get them cleaned out and boil'em for about 7-8 minutes the stuff them and wrap the bacon. Then all you have to do is cook the bacon. I put them in my offset as close to the fire on a rack and it takes about 15 minutes. Temp could be around 325° or so. Hope this helps.

ironmanerik · Dec 7, 2013

I don't think the temp matters just cook until the bacon is done. The only time I struck out they were to close to the charcoal the grease flared and burnt the bottom of the peppers, cut off the burnt and the tops were fine.

jasonjax · Dec 7, 2013

Hmmm. Not a matter of striking out. More a matter of a base hit versus a homer.

Fwismoker · Dec 7, 2013

Yep go with what you want..quicker cook or slower cook. I prefer the the 300* area but like the others say it's all good!

Kloogee · Dec 7, 2013

I'm a 300ish cooker as well and just cook until the bacon is done.

K-Barbecue · Dec 8, 2013

275 for about an hour for me and it will cook the pepper properly. Higher temps will cook the bacon before the pepper is soft.

MeatCandy · Dec 8, 2013

I'll do a "reverse sear" type cook for the ABT's...I always cook them indirect... Start at 250* for 30-40 min...when the bacon fat starts to render and the pepper's soften, I will open the vents and cook them at 325-375 until I get the bacon crispy...It's a little extra babysitting but I'm okay with that...My .02

NOHENS · Dec 8, 2013

250 for just under 2 hours. I peek at the bacon starting 1.5 hrs.

on the hook · Dec 8, 2013

I clean the peppers and then MICRO for about 3 min till "half" done...I do not like the crispy peppers....This takes care of that...Then about 250/smoke for an hour??...I vary all smoke/grill as time figures in...

jasonjax · Dec 8, 2013

Thanks for the responses.

I am finding that a little bit of a longer smoke at 250 or so rather than close to 300 produced a slightly better end product imo.

I used the same recipe, but the longer cook time at lower temp seemed to allow the bacon to render into the Jalapeno a little better while keeping the inner filling more intact.

I'll continue to experiment of course!

ButtBurner · Dec 8, 2013

jasonjax said:
Thanks for the responses.

I am finding that a little bit of a longer smoke at 250 or so rather than close to 300 produced a slightly better end product imo.

I used the same recipe, but the longer cook time at lower temp seemed to allow the bacon to render into the Jalapeno a little better while keeping the inner filling more intact.

I'll continue to experiment of course!

I agree

thats how I did some yesteday

the bacon was done, peppers soft and filling intact

ironmanerik · Dec 8, 2013

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=88041&d=1385312677

I never made any until I got the pepper rack it may contribute to the success rate.

J-Rod · Dec 8, 2013

Usually 250ish until the bacon is rendered and crisp, but I would like to try the pepper rack as I can't stand when that delicious filling oozes out and gets lost to the flame! Such a travesty.

what temp do you cook your abts and how long?

jasonjax

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Muscrat

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ironmanerik

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jasonjax

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Fwismoker

somebody shut me the fark up.

Kloogee

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K-Barbecue

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MeatCandy

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NOHENS

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on the hook

Knows what a fatty is.

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