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First fatty - pron

BevoBurn96

BevoBurn96

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Loaded up the pit tonight. Plan to make pulled pork, smoked salmon, and my first fatty! :biggrin1:

Prepped the pit with oak lump and mesquite wood. Will use apple juice in the water pan.

Inserted two bulbs of garlic into 35 lbs of pork shoulder. Also rubbed them with paprika, salt, black & white pepper, brown sugar, caraway seed, and dry mustard.

After discovering fatties on this forum, :clap: I'm very excited to try creating one! I selected low salt bacon and sage Jimmy Dean. After preparing the bacon weave, I rolled in diced apple, garlic, rubbed sage, and mozzarella cheese inside the sausage.

I cut up bacon to blanket the salmon and keep it basted. Plan to have smoked salmon and bagels for breakfast.
 

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I'm missing a cutting board that looks exactly like the one in that picture..... I will be there around Noon tomorrow to see if that is the one I'm missing.:razz:
 
Another fatty with the bacon weaving - how is it done?
All looks terrific.
John
 
A little tired this morning as I stirred the fire a couple times last night, but we had bacon smoked salmon on bagels with a slice of fatty for breakfast. It was good! The fatty was a bit darker that other pron I've seen, but I attribute that to the mesquite logs I was using for the fire vs just using lump? It still tasted good.

The shoulders are still cooking as I've been keeping the pit in the 200 to 220 range. I just wrapped them in foil. I figure they won't be done until this afternoon.
 

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I got a package of bacon and divided it in half. I ended up having 4 slices extra and applied them to the salmon. It ended up being 8 slices one direction and another 8 the other.

Line up 8 slices of bacon close together on the working surface. I started in the middle. Fold back every other slice and then lay in bacon to create the weave. Alternate until you get to the edge of the weave.

Just search for fatties on the forum engine...there are lots of good examples out there w/photos.
 
Great looking fatty! Everything else looks delicious too. :thumb:
 
Final Pron :clap2: for today. Pulled the pork from the pit at 3 pm and let it rest for a couple of hours. They were on for 15 hrs overall and wrapped for 7 hrs. Roughly four, 9 lb hunks of meat each. They fell apart nicely and were very moist. The inserted garlic cloves provided a fantastic flavor. Thanks to the Brethren for the idea!

A little sharp cheddar, rolls, onions, and Raichlen's red-eye BBQ sauce to round out the meal. :icon_smile_tongue:
 

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