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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-30-2007, 03:08 PM   #1
leanza
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Default 1lb Fatties

A little clarification please...2-2-1 for the one pounders?
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Unread 12-30-2007, 03:19 PM   #2
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I usually go 3-2-1 with those sucker's, but be sure to go fatcap up.....
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Unread 12-30-2007, 03:20 PM   #3
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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
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Last edited by blues_n_cues; 12-30-2007 at 03:20 PM.. Reason: oops
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Unread 12-30-2007, 05:36 PM   #4
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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.
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Unread 12-30-2007, 05:40 PM   #5
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2-2.5 hours for me, as stated, to 165 internal. Scott
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Unread 12-30-2007, 05:52 PM   #6
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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
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Unread 12-30-2007, 05:55 PM   #7
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Quote:
Originally Posted by leanza View Post
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!


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Unread 12-30-2007, 05:57 PM   #8
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Quote:
Originally Posted by leanza View Post
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!!!!


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Unread 12-30-2007, 05:59 PM   #9
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Quote:
Originally Posted by JimT View Post
Yup, sounds about right. 2 spicy, 2 medium, and 1 mild for the wife!


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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.
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Unread 12-30-2007, 06:25 PM   #10
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Quote:
Originally Posted by leanza View Post
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....
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Unread 12-30-2007, 07:47 PM   #11
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Mine are usually done in 3 hours @250*, no foil.
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Unread 12-30-2007, 07:48 PM   #12
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Quote:
Originally Posted by Bbq Bubba View Post
I usually go 3-2-1 with those sucker's, but be sure to go fatcap up.....
fatcap up
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Unread 12-30-2007, 09:08 PM   #13
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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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Unread 12-30-2007, 09:18 PM   #14
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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)
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Unread 12-30-2007, 09:39 PM   #15
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Why thank you, you old farkers you, for the tutorials.
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