1lb Fatties

leanza · 12-30-2007, 03:08 PM

A little clarification please...2-2-1 for the one pounders?

Bbq Bubba · 12-30-2007, 03:19 PM

I usually go 3-2-1 with those sucker's, but be sure to go fatcap up.....

blues_n_cues · 12-30-2007, 03:20 PM

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

G$ · 12-30-2007, 05:36 PM

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.

Yakfishingfool · 12-30-2007, 05:40 PM

2-2.5 hours for me, as stated, to 165 internal. Scott

leanza · 12-30-2007, 05:52 PM

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

JimT · 12-30-2007, 05:55 PM

Quote:

Originally Posted by leanza

A little clarification please...2-2-1 for the one pounders?

Yup, sounds about right. 2 spicy, 2 medium, and 1 mild for the wife!

JimT

JimT · 12-30-2007, 05:57 PM

Quote:

Originally Posted by leanza

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

Ya gotta keep in mind who wrote that.

He's just not right!!!!

JimT

qman · 12-30-2007, 05:59 PM

Quote:

Originally Posted by JimT

Yup, sounds about right. 2 spicy, 2 medium, and 1 mild for the wife!

JimT

2 spicy, 2 extra hot, and 1 for the wife.

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

]
160-165 internal does it for me, checked with the super-fast and accurate YELLOW Thermopen.

blues_n_cues · 12-30-2007, 06:25 PM

Quote:

Originally Posted by leanza

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

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....

Pig Headed · 12-30-2007, 07:47 PM

Mine are usually done in 3 hours @250*, no foil.

JD McGee · 12-30-2007, 07:48 PM

Quote:

Originally Posted by Bbq Bubba

I usually go 3-2-1 with those sucker's, but be sure to go fatcap up.....

fatcap up

sampson · 12-30-2007, 09:08 PM

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...

thirdeye · 12-30-2007, 09:18 PM

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)

leanza · 12-30-2007, 09:39 PM

Why thank you, you old farkers you, for the tutorials.

12-30-2007, 03:08 PM	#1
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	1lb Fatties A little clarification please...2-2-1 for the one pounders? __________________ Tom

12-30-2007, 03:19 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	I usually go 3-2-1 with those sucker's, but be sure to go fatcap up..... __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

12-30-2007, 03:20 PM	#3
blues_n_cues is One Chatty Farker Join Date: 12-16-07 Location: south central,ky. Downloads: 0 Uploads: 0	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 __________________ Blues_n_Cues BBQ Concessions & Catering Last edited by blues_n_cues; 12-30-2007 at 03:20 PM.. Reason: oops

12-30-2007, 05:40 PM	#5
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	2-2.5 hours for me, as stated, to 165 internal. Scott __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

12-30-2007, 05:52 PM	#6
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	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 __________________ Tom

12-30-2007, 05:36 PM	#4
G$ is One Chatty Farker Join Date: 01-01-05 Location: Southern Arizona Downloads: 0 Uploads: 0	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.

12-30-2007, 07:47 PM	#11
Pig Headed Babbling Farker Join Date: 06-15-06 Location: Middletown, DE Downloads: 0 Uploads: 0	Mine are usually done in 3 hours @250, no foil. __________________ Ron Pigheaded BBQ Team* www.pigheadedbbq.com KCBS CBJ Stumps Stretch (Raquel) Eagles Green. 1 -22" Weber WSM, 1 - 18"Weber WSM's 2 - 22" kettles 6x12 Haulmark Trailer

12-30-2007, 09:08 PM	#13
sampson is one Smokin' Farker Join Date: 10-28-07 Location: North Logan, UT Downloads: 0 Uploads: 0	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... __________________ [FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]

12-30-2007, 09:18 PM	#14
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	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) __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

12-30-2007, 09:39 PM	#15
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	Why thank you, you old farkers you, for the tutorials. __________________ Tom

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