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How long should it take to smoke a fatty?

post #1 of 11
Thread Starter 
The meat out side cooks pretty fast How long should it really take to properly smoke a fatty
post #2 of 11
You need to use a thermometer to know for sure but normally they take me 2-3 hours depending on smoker temp
post #3 of 11
you bring it to a internene temperature of 160f
post #4 of 11
My exact answer as well.
post #5 of 11
My answer too. I have taken them to higher internal temp letting the bacon crisp and it hasn't hurt them going above 160... just make sure you are above 160 internal.
post #6 of 11
First I take my fatties to 160-165 also on the inside temp and you can raise the temp after it hits 150 or so and then you can crisp up the bacon alittle too.
post #7 of 11
heck, what more to say on this thread except don't have a blow out and enjoy your fattybiggrin.gif
post #8 of 11
I shoot for 165. Bacon is usually crisp, if you use the thin cheap stuff......
post #9 of 11
Not to beat a dead horse or pig icon_wink.gif, but I shoot for the mid 160 range also. I get asked quite often, "How long do you cook it for?". Depending on what I'm doing, I say until the thermoter says xxx degrees.

post #10 of 11

I know it's obvious to seasoned smokers to smoke it until it hits X temp. But to a nube, it really helps to have a "and that should take ABOUT X at X degrees". that way we know. is this a 12 hr deal? a 2 hour deal??? 

post #11 of 11

2-3 hours for me at 225-250.

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