T
Spray it with apple juice anytime you open door right along with the other meats..
Have you temped (is that a word) your cook Brent or just do the 3-2-1? Don't they usually reach 160 after a couple of hours? Just curious.
Paul
baste them with maple syrup.
I'm not a big fan of the breakfast sausage stuff for fatties. I like to use johnsonville brats. Remove the casing. Season with whatever you like. I like to add roasted peppers, garlic, onion and cheese. It's pretty difficult to dry out bratwurst (lots of nice fat)
I have tried a few times to make fatties - & I haven't liked any of them. I thought I was doing something wrong, but after reading through countless forums and posts, I don't think so.
I think it is just too greasy or something for me.
I will keep on with the other stuff and leave the fatties for those that appreciate them!
A fatty is just sausage (Jimmy Dean breakfast sausage is preferred) with or without rub that is smoked. That is the simple start. Then you can get all sorts of fancy and start rolling it flat and adding stuffings and bacon wraps and what not. Start with a simple naked fatty and see what you think. Then go from there.
What sausage are you using? I agree the chubs of sausage are nasty. If you can find fresh pan sausage from a meat market you might get results you enjoy. That is all I use and everyone loves them.