fatties

[ulikadawgs]

does anyone else have the problem of a fattie drying out? Is this the sausage I'm using or is it just being smoked for too long?

 

[Arlin_MacRae]

How long did you cook it, bro? I've never dried one out, myself. I think the longest I've ever cooked one was about 3 hours, then foiled it for a while.

 

[Wayne]

I would guess that you are over cooking them. One way to make sure that they are not over cooked is to poke a temp probe in them early and check it often. I usually cook them just till the pink is gone inside and not a moment more. The pork setting on my thermometer is what I follow. Another way to be sure that they ar juicy is to pull them early and (you didn't hear me say this, and if you tell I will deny it) finish them off in the microwave oven. It is always best to be able to cook in the pit for the whole process but that is not always practical, and when guests are involved you do not want to chance serving something that looks and chews like a big dog turd. My wife also likes it when I microwave pork for about 5 minutes to be sure that it is good and done.

 

[icemn62]

You must be over cooking them. Never had one dry out unless I used trhe Microwave to re-heat them.

 

[G$]

does anyone else have the problem of a fattie drying out? Is this the sausage I'm using or is it just being smoked for too long?

You may try taking them out of the smoke, and foiling them for the last hour or half hour of the estimated cook time. I generally smoke them for 2 hours or so, and finish in the foil however long it takes.... sometimes not long at all.

 

[Aeynghus]

I've taken to doing a 2-1-1 on fatties. Works like a charm.

 

[Kevin]

I've never had a problem with a fatty drying out , oh wait this ain't woodpile.
Never mind.

 

[Jeff_in_KC]

Nope, no problems with drying fatties either. If I'm ambitious, I do like Aeynghus said... 2-1-1. Otherwise, I just leave 'em on about three hours, poke 'em with the NuTemp probe to see that they're at 170, wrap and put in a cooler 30 minutes or so.

 

[Bigdog]

The only fatty that I over cooked was one of those 12 oz farkers. Now I use only the full 1 pounders. Never tried foiling one, I'm a purist. :roll: Did rub one though, and it was very tasty.

 

[racer_81]

does anyone else have the problem of a fattie drying out? Is this the sausage I'm using or is it just being smoked for too long?

I spray mine with apple juice periodically, before and after foiling.

But then, I like Spam too.

:shock:

 

[Bill-Chicago]

I spray mine with apple juice periodically, before and after foiling.

I think you mean, while foiling.

to spray after foiling is a sticky log mod

 

[qman]

racer has a sticky fattie?:roll:

 

[Bill-Chicago]

Oh yeah, I also keep the fatties on the top shelf. Probably around 200-210 for about 4 hours

Don't spray for the first 2 hours, then spray as usual.

Don't want to build the bark (not really a bark, but a nice super thin "crust") on the fatty until after smoke absorbtion

 

[The_Kapn]

Dry fattie= "way overcooked".

With or without spray (external flavor/moisture only), or foiling--cook to 170 internal temp, rest it a bit, and enjoy.

TIM

 

[Bill-Chicago]

I agree with Tim, and will add, I sometimes wrap after 2.5 hours, fully sprayed in wrap, and cook for 4.5 hours at 220 (2 hours in the foil), then in the cooler till dinner.

very moist with 1" juice in the container

 

[BBQchef33]

i cookem hot at first.. 275-290 for about 20-30 minutes. Then 200 till they reach 165. Foil right away and rest for about 15 minutes. Done in about 2 hours like that.

 

[CarbonToe]

I now cook fatties eveytime I Q. mine weigh about 500g each (stuffed).

I normally leave them for about 3 hours (210-230 degrees) mopping every 45mins for the last 1.5hours.

I have noticed that Fatties coated in rub tend to be dryer than unrubbed. And I do prefer the simpler flavours of the unrubbed

 

[brdbbq]

Wally World has JD for $2 each. I got 4

 

[ulikadawgs]

the one I did this weekend was great. I put it on the top shelf this time instead of the botom shelf.

 

[Qczar]

does anyone else have the problem of a fattie drying out? Is this the sausage I'm using or is it just being smoked for too long?

Could be some real lean sausage. But if you used a mass produced brand, I doubt that was it.

More fat can go longer in the oven.