How Long Do I Smoke A Fatty?

Discussion in 'Pork' started by meandmytwodogs, May 10, 2008.

  1. I am doing my first two fattys today. I can't find any info on how long they should smoke for. I don't imagine that you can probe these since it is filled with cheese and such. Bother are made with 1 lb of meat, at about 1/2" thickness around the roll. Please help!

    One is "Old Folks b-fast sausage with pepperoni, asiago, romano, and mozzerella cheeses, then artichoke hearts, and sun dried tomatoes. Then I sauted mushrooms, red onion and whole garlic cloves(till the garlic was soft enough to smash), added that and sprinkled in a little dried basil. After rolling I topped with more of the asiago and romano cheeses and sprinkled with red pepper flakes. No bacon.

    The second is pork chorizo with a layer of mexican style colby/jack cheeses, cilantro, a bit of green onion, black olives, black beans, and some chipoltle peppers from a can. After rolling it up I topped with a bit more of the cheese blend. No bacon on this one either.

    So my hunch is that these can handle about four hours in my LongHorn, but I would apreciate your support.

    Dave
     
  2. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    About 2 to 2.5 hours until internal temp reaches 160 on the thermo.
     
  3. Oh Man! I was way off!
    Thanks

    Dave
     
  4. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    KC has you covered. Let us know how the chorizo turns out. That sounds really good.
     
  5. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I want some finish shots of the fatties!!
     
  6. I will. I didn't get shots of the prep of the Italian gourmet fatty, but I did get pics of building the chorizo one. I'm cookin this afternoon and eating later this evening, but I will make sure to take the camera. My first run. I'm psyched.

    Dave
     
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I still get excited every time I smoke. Got pork butts and kielbasa going as we speak! [​IMG]
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    TIME!!!!!! TIME!!!!!!!!!!!!.............bwahahahahaah

    i take em internals to 170..........if the cheese is 170, the surround fattie should be done.........BUT........and this is important......tent em, and leave em rest.......i like to rest em @45 minutes to a hour........this lets the cheese set.......if you cut in TOO soon......the fattie falls apart, and cheese oozes EVERYwhere..........just a thought
     
  9. john dice

    john dice Smoke Blower

    Those sound great.

    looking forward to the pics.
     
  10. rivet

    rivet Master of the Pit OTBS Member

    Jeez twodog! They sound awesome.....I am drooling and my stomach is growling now. Good luck on the smoke!

    [​IMG]
     
  11. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Twodogs, glad you asked that question. I put Dutch's beans on an hour ago and just put on a couple fatties. I thought I had read somewhere on here that they took about 2 hours, so I figured they would both be done about the same time. Now I can relax and let em cook.
    WD, thanks for saying something about tenting them too. I'm sure the wife would have just cut right into them as soon as I brought them in. Would have been cheese all over!
     

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