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I joined the brethren last week and got introduced to "The Fattie." So, I wasted no time and lit up the smoker this afternoon and threw my first Fattie.

I used the JD Reduced Fat Pork Sausage, because that is what the wife had in the freezer. I stuffed it with a mixture of green peppers, red peppers, onion, and Monterrey jack cheese. The inside and outside got a light sprinkle of Gary Wivoitt's Rudimentary Rub (salt, pepper, paprika, onion powder, garlic powder and cayenne pepper) for a hint of heat. I used my ECB, Kingsford, and some hickory to cook it for 2 hrs at 220F, then foiled for and hour at 220F, then cooler for an hour.

The results were Awesome!

You guys have really set the bar high with some of your posts. I tried to live up to your standards.