This looks fantastic, I'm smoking one myself next to a boston butt Saturday. For those Fatty Vets out there, I was going to do an italian-esque fatty with provolone and pepperoni, I was going to go with ground beef instead of pork sausage. It this a good idea or should I go with the sausage which seems to be the norm?
I let it go about 4 hours at 225 until it was 165 inside.Wow, that looks good, just roaming today I found this forum, I have never heard of a fatty until today, now I must try it.. How long did you smoke that thing?
I used a 1 pound chub of J D sausage....225 for about 4 hours until it was 165 inside. Its easy to do I searched here and found out all I needed to know even how to weave the bacon. Go for it and make one.I have a few questions or rather lots of them. How many pounds of sausage did you use? I have a new MES 30. What times and temperatures did you use?