Fatty

[Big Jim BBQ]

Does anyone cook fatties without rolling with bacon? Can you just season them and fire them up? How long does it normally take at 225?

[MikeR]

Alot of people do not do the bacon wrap- should take a little over two hours at that temp.

[Bartstop]

I never wrap with bacon. I just seems over the top to me.

Be careful seasoning them. I ruined one by sprinkling rub inside and out. It got waaaaaaaay to salty. Probably because the sausage already has a fair amount of salt. Now I just give the top a light dusting.

[The Pigman]

Never wrap with bacon just rub and 2 hours at 225

[Ron_L]

YES!!!!! The original fatty was naked! Everyone should try a fatty with out stuffing or cured meat enrobing at least once!

If I am cooking a fatty for breakfast sandwiches or to use in another recipe like biscuits and fatty gravy I will just unwrap it and cook it until it hits at least 165 internal. If I am cooking it for snacks I will give it a roll in some rub and then cook it.

[Kosmo's Q]

YES!!!!! The original fatty was naked! Everyone should try a fatty with out stuffing or cured meat enrobing at least once!

If I am cooking a fatty for breakfast sandwiches or to use in another recipe like biscuits and fatty gravy I will just unwrap it and cook it until it hits at least 165 internal. If I am cooking it for snacks I will give it a roll in some rub and then cook it.

How true, how true. :clap2::clap2::clap2::clap2::clap2::clap2::clap2:

[ozlites]

Naked is best....For most things:wink: