Fattie

khs282 · 11-20-2011, 12:52 PM

Smoking a fattie today. I'm thinking smoker temp a 275-300 for 3 hours? Does that sound right? What internal temp should I smoke it to? Any tips and tricks would be greatly appreciated.

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Ron_L · 11-20-2011, 12:59 PM

165 internal. 3 hours at 275-300 sound long to me.

ClintHTX · 11-20-2011, 01:00 PM

Smoked one this morning around 250 took less than 2 hours. Internal 165.

ymmiT · 11-20-2011, 01:21 PM

Haven't you done one before?

brown dog · 11-20-2011, 01:36 PM

225-240 for about 2-2/12 hrs, internal temp 160-170.Place it in the freezer for about45 minutes to firm it, before you start.

Pappy · 11-20-2011, 02:12 PM

If I have a bacon weave on my fatty (I always do), I like to cook it long enough to have crispy bacon. That is why I try to buy the thin stuff. Cooks faster.

khs282 · 11-20-2011, 04:35 PM

Thanks for all the tips. Everything is going good so far. I will post pictures of the final product when done.

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khs282 · 11-20-2011, 06:38 PM

The final product. Yummy. :)

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VoodoChild · 11-20-2011, 07:15 PM

Looks Good !1
What is it ??
I dont Know what a fattie is .

The Cosmic Pig · 11-20-2011, 07:47 PM

Oh, oh, oh, I know!

The short answer is heaven on earth! It's a breakfast sausage - such as Jimmy Dean - carefully removed from the package and thrown in the smoker, on the grill, etc, and cooked at various temperatures - depending on who you ask - to an internal temp of 165 to 170. I cook mine at about 250 degrees for a couple of hours. They can be either naked - straight from the package - or stuffed with anything you can imagine and wrapped with bacon. Just do a search such as "what is a fattie" and you'll get all kinds of advice, pics, etc! Man, are you in for a treat! I just cooked my first one about a month ago, and right now my freezer has three or four rolls in it just waiting on the next cook! It's become standard practice here to cook a fattie any time I smoke anything else!

khs282 · 11-20-2011, 08:08 PM

Quote:

Originally Posted by VoodoChild

Looks Good !1
What is it ??
I dont Know what a fattie is .

A fattie (at last mine and most people on here) is a bacon weave with a jimmy dean sausage rolled flat on top, then add what ever stuffing you desire (I usually use cheese mushrooms and red onions. You can use anything you like.), roll it up, apply a dry rub of choice if desired. Put in fridge for 1-2 hours to allow it to tighten up. Then smoke for 2-2.5 hours at 225-250 or until internal temp is 165. Slice up and enjoy.

I added couple pics to help.

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tish · 11-20-2011, 09:48 PM

Great demo pics for us noobs. Thanks!

martyleach · 11-20-2011, 09:50 PM

Good looking fattie there. Glad it came out good for you. Fun huh? Nobody ever complains about them....

ymmiT · 11-20-2011, 09:56 PM

A tip for spreading the sausage over the bacon weave: put the sausage in a gallon ziplock bag and flatten it. Cut the bag open at the seams and flip the sausage over on top of the weave. Perfect fit.

nucornhusker · 11-21-2011, 12:52 AM

Don't be afraid to try a naked fatty. Just out of the tube and in to the smoker.

But experimenting with fillings sure is fun too.

11-20-2011, 12:52 PM	#1
khs282 Full Fledged Farker Join Date: 08-15-11 Location: Mound, MN	Fattie Smoking a fattie today. I'm thinking smoker temp a 275-300 for 3 hours? Does that sound right? What internal temp should I smoke it to? Any tips and tricks would be greatly appreciated. Sent from my SPH-D700 using Tapatalk __________________ UDS, Weber Performer

11-20-2011, 12:59 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	165 internal. 3 hours at 275-300 sound long to me. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-20-2011, 02:12 PM	#6
Pappy is Blowin Smoke! Join Date: 05-09-11 Location: Granite City, Illinois (Near St. Louis "GO CARDS")	If I have a bacon weave on my fatty (I always do), I like to cook it long enough to have crispy bacon. That is why I try to buy the thin stuff. Cooks faster. __________________ 22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732

11-20-2011, 04:35 PM	#7
khs282 Full Fledged Farker Join Date: 08-15-11 Location: Mound, MN	Thanks for all the tips. Everything is going good so far. I will post pictures of the final product when done. Sent from my SPH-D700 using Tapatalk __________________ UDS, Weber Performer

11-20-2011, 06:38 PM	#8
khs282 Full Fledged Farker Join Date: 08-15-11 Location: Mound, MN	The final product. Yummy. :) Sent from my SPH-D700 using Tapatalk __________________ UDS, Weber Performer Last edited by khs282; 05-28-2019 at 09:42 AM..

11-20-2011, 01:00 PM	#3
ClintHTX is One Chatty Farker Join Date: 10-24-11 Location: Granbury, Texas	Smoked one this morning around 250 took less than 2 hours. Internal 165.

11-20-2011, 01:21 PM	#4
ymmiT Full Fledged Farker Join Date: 06-09-11 Location: Apple Valley, Mn	Haven't you done one before?

11-20-2011, 01:36 PM	#5
brown dog Is lookin for wood to cook with. Join Date: 02-26-09 Location: niagara, new york	225-240 for about 2-2/12 hrs, internal temp 160-170.Place it in the freezer for about45 minutes to firm it, before you start.

11-20-2011, 07:15 PM	#9
VoodoChild is one Smokin' Farker Join Date: 05-22-11 Location: Phoenix,AZ Always Sunny !	Looks Good !1 What is it ?? I dont Know what a fattie is . __________________ [I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE

11-20-2011, 07:47 PM	#10
The Cosmic Pig is one Smokin' Farker Join Date: 10-09-09 Location: Maryville, TN	Oh, oh, oh, I know! The short answer is heaven on earth! It's a breakfast sausage - such as Jimmy Dean - carefully removed from the package and thrown in the smoker, on the grill, etc, and cooked at various temperatures - depending on who you ask - to an internal temp of 165 to 170. I cook mine at about 250 degrees for a couple of hours. They can be either naked - straight from the package - or stuffed with anything you can imagine and wrapped with bacon. Just do a search such as "what is a fattie" and you'll get all kinds of advice, pics, etc! Man, are you in for a treat! I just cooked my first one about a month ago, and right now my freezer has three or four rolls in it just waiting on the next cook! It's become standard practice here to cook a fattie any time I smoke anything else! __________________ [B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B]

11-20-2011, 09:48 PM	#12
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Great demo pics for us noobs. Thanks! __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-20-2011, 09:50 PM	#13
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Good looking fattie there. Glad it came out good for you. Fun huh? Nobody ever complains about them.... __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

11-20-2011, 09:56 PM	#14
ymmiT Full Fledged Farker Join Date: 06-09-11 Location: Apple Valley, Mn	A tip for spreading the sausage over the bacon weave: put the sausage in a gallon ziplock bag and flatten it. Cut the bag open at the seams and flip the sausage over on top of the weave. Perfect fit.

11-21-2011, 12:52 AM	#15
nucornhusker Babbling Farker Join Date: 08-29-11 Location: Lincoln, NE	Don't be afraid to try a naked fatty. Just out of the tube and in to the smoker. But experimenting with fillings sure is fun too. __________________ Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller

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