If a guy had

Beast Drinker · 09-03-2009, 06:26 PM

A pound of killer bulk homemade breakfast sausage from his old team mate's grocery store back home. How long would he cook it in the WSM when he cooks his baby backs tommorrow to obtain a proper fatty? I can't get this stuff regularly and the discovery of the brethren and the fatty has me curious as to how to do it right this is some quality sausage I do not want to fark it up. I got room for it, how do you do it, sausage, cheese, smoke? or is there more to it?

hammerz_nailz · 09-03-2009, 07:50 PM

Use your trusty instant read thermometer and smoke it to 165 degrees (I think)

bbqbull · 09-03-2009, 07:51 PM

http://www.bbq-brethren.com/forum/sh...ghlight=fattys

Check out the above link or go to the bottom of the page and google fattys here.

Good luck.

iamuzzyhunter · 09-03-2009, 07:53 PM

165 sounds right. I just put some of my favorite rub on then put it on the smoker.

bigabyte · 09-03-2009, 07:55 PM

Yeah, 165 (at least). I honestly prefer letting mine go a little longer now, but that is personal preference. Something about more fat rendering, and a bit crispier on the outside. I don't take temp anymore on them (unless they are real thick from overstuffing) I go by sight mostly now. I would definitely recommend doing by temp starting out and adjusting if you want from there.

Beast Drinker · 09-03-2009, 07:55 PM

Thanks guys. If I can figure out a way nobody sees me taking pics of my food, I'll try and post some. But judging from what some of the brethren call "bad" I am not so sure. We'll see how it goes LOL.

BBQ Grail · 09-03-2009, 07:58 PM

Quote:

Originally Posted by Beast Drinker

Thanks guys. If I can figure out a way nobody sees me taking pics of my food, I'll try and post some. But judging from what some of the brethren call "bad" I am not so sure. We'll see how it goes LOL.

Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.

Smokinrubcom · 09-03-2009, 08:00 PM

Quote:

Originally Posted by BBQ Grail

Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.

LMAO!!! That statement is so true. My wife stills wonders why I take pics of the food

Mike

Beast Drinker · 09-03-2009, 08:03 PM

Quote:

Originally Posted by BBQ Grail

Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.

LOL I'll see what I can do. I've had problems with imageshack and photo bucket working before though.

I really appreciate that link from bbqbull After about the first 3 posts I realized that it would be plain jacked up to do too much to it. We're talking about premium homemade sausage, hell I don't put anything but a very little bit of mustard and onion on their kielbasa..... That's what I'm doing. shape her up and smoke it.

Captain Dave · 09-03-2009, 08:03 PM

Two and a half to three hours

JD McGee · 09-03-2009, 08:06 PM

Quote:

Originally Posted by BBQ Grail

Stand up proud and take those pictures. Your family and friends will only look at you strange the first couple of times you do it. We, however, will make your life miserable for a long time if you don't post pictures.

So true...so true!

Now my wife looks at me funny when I DON'T take pics...go figure...

ipls3355 · 09-03-2009, 08:10 PM

Quote:

Originally Posted by JD McGee

So true...so true!

Now my wife looks at me funny when I DON'T take pics...go figure...

I have my wife plate the food for me. Only the company looks at us funny.

hammerz_nailz · 09-03-2009, 08:12 PM

Quote:

Originally Posted by JD McGee

So true...so true!

Now my wife looks at me funny when I DON'T take pics...go figure...

Face it ...you're all a bunch of PRONographers.

BBQ Grail · 09-03-2009, 08:12 PM

Quote:

Originally Posted by hammerz_nailz

Face it ...you're all a bunch of PRONographers.

And darn proud of it.

Beast Drinker · 09-03-2009, 08:36 PM

hmm note to self next time I guess I'll use that handy road map thread. That bugger has a guide to most of my questions. I'll save bandwidth for important stuff.

This board really has a lot of stuff on it. I like.

thanks,

Jake

09-03-2009, 06:26 PM	#1
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	If a guy had A pound of killer bulk homemade breakfast sausage from his old team mate's grocery store back home. How long would he cook it in the WSM when he cooks his baby backs tommorrow to obtain a proper fatty? I can't get this stuff regularly and the discovery of the brethren and the fatty has me curious as to how to do it right this is some quality sausage I do not want to fark it up. I got room for it, how do you do it, sausage, cheese, smoke? or is there more to it? __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model

09-03-2009, 07:50 PM	#2
hammerz_nailz Full Fledged Farker Join Date: 06-11-09 Location: Coventry , Ct Downloads: 0 Uploads: 0	Use your trusty instant read thermometer and smoke it to 165 degrees (I think) __________________ Couple of Weber kettles UDS Large BGE Red Thermapen

09-03-2009, 07:51 PM	#3
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	http://www.bbq-brethren.com/forum/sh...ghlight=fattys Check out the above link or go to the bottom of the page and google fattys here. Good luck. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

09-03-2009, 07:55 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Yeah, 165 (at least). I honestly prefer letting mine go a little longer now, but that is personal preference. Something about more fat rendering, and a bit crispier on the outside. I don't take temp anymore on them (unless they are real thick from overstuffing) I go by sight mostly now. I would definitely recommend doing by temp starting out and adjusting if you want from there. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

09-03-2009, 07:55 PM	#6
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	Thanks guys. If I can figure out a way nobody sees me taking pics of my food, I'll try and post some. But judging from what some of the brethren call "bad" I am not so sure. We'll see how it goes LOL. __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model

09-03-2009, 07:53 PM	#4
iamuzzyhunter On the road to being a farker Join Date: 05-10-07 Location: Harlan, IA Downloads: 0 Uploads: 0	165 sounds right. I just put some of my favorite rub on then put it on the smoker.

09-03-2009, 08:03 PM	#10
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	Two and a half to three hours __________________ Thanks for noticing

09-03-2009, 08:36 PM	#15
Beast Drinker On the road to being a farker Join Date: 08-27-09 Location: Virginia Beach, Va Downloads: 0 Uploads: 0	hmm note to self next time I guess I'll use that handy road map thread. That bugger has a guide to most of my questions. I'll save bandwidth for important stuff. This board really has a lot of stuff on it. I like. thanks, Jake __________________ 18" Weber OTS aka #1, Smokey Joe gold, 18" WSM, dirt late model