A few fatty questions
I'm thinking about doing my first fatty for the superbowl. I have a few questions that I haven't come across answers to while searching.
If I do 2lbs of sausage, seasoned with bbq rub, roll it with onions, jalapenos and cheese, and cover it with weaved bacon, about how long am I looking to cook it?
I assume I should have a thermometer in there to make sure the inside gets to reasonable temperature?
I was going to serve it sliced with BBQ sauce.
Weber Performer, 18.5" WSM, UDS.