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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-01-2012, 03:34 PM   #1
Fiveflat
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Default 'Tis the season to...

Smoke a fatty.

Never done one before. Keeping it simple this time around.

Nothing stuffed, just two fatties in the smoker. One naked and one enrobed in thick cut bacon.

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Unread 12-01-2012, 03:47 PM   #2
buccaneer
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Look tempting already!
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Unread 12-01-2012, 04:26 PM   #3
Fiveflat
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How do I know when they are done?

haha, little too late to be asking that I suppose...
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Unread 12-01-2012, 04:30 PM   #4
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Quote:
Originally Posted by Fiveflat View Post
How do I know when they are done?

haha, little too late to be asking that I suppose...
I take mine to 160-165.
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Unread 12-01-2012, 04:50 PM   #5
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Quote:
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I take mine to 160-165.
So I'm actually sitting at 165 now. The naked one looks outstanding. But the bacon on the other doesn't look done ???
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Unread 12-01-2012, 04:54 PM   #6
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Quote:
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So I'm actually sitting at 165 now. The naked one looks outstanding. But the bacon on the other doesn't look done ???
Pull the naked on for sure. I'm a purist so I've never actually wrapped one in bacon. I would leave it on till the bacon is crisp or put it on direct to crisp up the bacon. Fatties are pretty resilient, it'll still be good I'm sure. You can always crumble it up and make biscuits and gravy. :)
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Unread 12-01-2012, 05:23 PM   #7
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The naked one is un-farking-believeable! Haven't cut the bacon wrapped one yet.

Thanks again Fingerlickin' !!!!

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Unread 12-01-2012, 06:30 PM   #8
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Oh Yeah!!! we have ourselves another Fatty convert!!! we have meetings to help with the problem!!!LOL!!!!!
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