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AzQer
06-15-2008, 11:15 AM
Morning All,
Quick question at what temp do you take fattys off the smoker? Took me a few seconds to figure out how to word this so it wouldnt be thrown to the wood pile. Thanks for your replys in advance.

BBQ Grail
06-15-2008, 11:17 AM
Morning All,
Quick question at what temp do you take fattys off the smoker? Took me a few seconds to figure out how to word this so it wouldnt be thrown to the wood pile. Thanks for your replys in advance.

165

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=16200&d=1212470139

Q_Egg
06-15-2008, 11:45 AM
Can't argue with 165! I use Tennessee Pride 1lb'rs, a fair amount of cheese and jalapenos, rub in & out, and cook to 170* to 175* center probe. Some people are still more comfy with pork cooked more then less, so find your comfort zone. :roll:

OBTW ......... temp is temp, but many of mine are done at higher temps after grilling (~375*-400*) then on the 'cool-down' curve. When during a low 'n slo cook, the result seems a bit different on the outside even with the same internal temp.

Tom B

BBQ Grail
06-15-2008, 11:56 AM
Let me be more specific!

165 degrees, foil and cooler for one hour. I have an official fatty cooler. It was designed to hold on six pack of soda and works great for fatties. It will rise another five degrees or so in the cooler.

Vince RnQ
06-15-2008, 12:04 PM
I have an official fatty cooler.

Now that's what I call dedication to The Cause!

Bigdog
06-15-2008, 04:33 PM
Now that's what I call dedication to The Cause!

I think that the dedication here is to wait an hour before eating the thing.

Cabntmkr1
06-15-2008, 05:56 PM
I think that the dedication here is to wait an hour before eating the thing.
Yeah, what he said!^^^^^^^^:mrgreen:

AzQer
06-15-2008, 09:56 PM
Thanks guys I knew you would come through I did a Jimmy Dean with roasted red peppers and cheese.

DaChief
06-16-2008, 06:43 AM
Thanks guys I knew you would come through I did a Jimmy Dean with roasted red peppers and cheese.

No pics.....didn't happen:wink:

Big George's BBQ
06-16-2008, 08:33 AM
These sound really good. I need to try one