First Fattie - Cook time help please


 
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David H

New member
I will be cooking a Fattie for the first time this weekend, along with a couple of racks of Baby Backs.

I think I am going to roll the fattie in Texas BBQ Brisket Blend (saw that technique in a Bryan S post).

Assuming I am cooking with a lid temp in the 250* range, how long until "done" for the Fattie ? Should I be checking internal temperature ? Finally, would you recommend wrapping in foil and letting sit for an hour or so prior to slicing ?

Many thanks !
 
David, I always go by internal temps on fatties. When they hit between 155-160 I take them off.
 
I cook mine to internal temp of 160. Takes about 2 hours or so...sometimes a bit longer. I've never seend the need to wrap in foil. Good luck, you will love them.
 
I cook at 250º grate temp, to an internal temp of 155. Takes about 1.5 hrs. If eating right away, just rest for 10 min and slice it up. Most times I leave mine whole and rest till at room temp, then place on foil and fridge them. Once cold I wrap them up and take to work for my crew.
 
I take mine to a internal temp of 155-160 pull let rest until it cools down them wrap in foil and reheat the next day for breakfast. We like to wrap ours in cresant roll and is great. Like to stuff ours with japs,cheese and onions. Ummmm. Here is a pic of one done here while back

 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Danny Parker:
I take mine to a internal temp of 155-160 pull let rest until it cools down them wrap in foil and reheat the next day for breakfast. We like to wrap ours in cresant roll and is great. Like to stuff ours with japs,cheese and onions. Ummmm. Here is a pic of one done here while back </div></BLOCKQUOTE>

Danny, That looks really good, but where's the sliced pic? Your killing me here Dude!. One thought for you, ever use puff pastry instead of the cresant dough?
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I'd second the pastry dough. It would likely be a better texture, and brown better, for a better appearance.



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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Danny Parker:
I take mine to a internal temp of 155-160 pull let rest until it cools down them wrap in foil and reheat the next day for breakfast. We like to wrap ours in cresant roll and is great. Like to stuff ours with japs,cheese and onions. Ummmm. Here is a pic of one done here while back </div></BLOCKQUOTE>

Danny, That looks really good, but where's the sliced pic? Your killing me here Dude!. One thought for you, ever use puff pastry instead of the cresant dough?
icon_smile.gif
</div></BLOCKQUOTE>Never thought of that but it's an idea. This was the only pic I could fine wrapped. Got to admit it was not the best pic. I make these all the time and take to work and they go crazy over them. Just something I learned to do from reading forums.
 
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