First Fatty - Breakfast

Discussion in 'Fatties' started by donr, Dec 4, 2015.

  1. donr

    donr Smoking Fanatic

    I am attempting my first fatty tomorrow morning. - Breakfast

    I am doing this more or less kosher.  (practicing for a holiday party where a few folks eat sorta kosher).

    Pop's seasoning

    Ground Chicken thighs

    Turkey bacon

    Dinced Onions - Sweated

    Diced pickled jalepeno peppers

    Shredded Cheddar Cheese

    Boiled Eggs

    I would love to have the yolks in the eggs still be runny.  I am going to boil eggs do different levels of doneness.  (3 min, 5 min, 8 min, & 10min)  Hopefully I can peel some of them.  I will have to roll gently.

    I know IT to 165°F, but how long do these generally take in the smoker?  Am I trying to measure the temp of the sausage on the outside or the stuffing on the inside?

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's going to be a tough one to gauge for doneness and still get the eggs to work out. The raw meat needs to get to 165°-170°

    Most turkey bacon is pre-cooked, but some is not, which are you using?

    I usually figure 1 1/2-2 hours in a 265°-285° smoker for a fatty to hit the proper IT.

    Should be an interesting experiment, make sure and post pictures of the results.
    Last edited: Dec 4, 2015
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oh yeah one more recommendation. I'd leave the fat and skin on the thighs when you go to grind them. More than likely will need the extra fat to help keep the ground chicken together.
  4. donr

    donr Smoking Fanatic

    Not sure on the turkey bacon, but since it's wrapped on the outside, I wasn't really worried about it getting done.  More worried about getting the sausage on the inside done.

    I could only find skinless chicken thighs.  I'll see if I can't locate some not so jiggly chicken fat somewhere.

    If I cook & peel the eggs, refrigerate them, them partially freeze them, Do you think that would help?


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