My version of the a breakfast fattie starts with fresh sausage with country-maple seasoning and a chopped granny smith apple. Brush with REAL maple syrup (not maple flavored corn syrup!) Sprinkle on some shredded cheese, then put a can of corned beef hash into a quart-size bag, turn it into a slab, and lay that on top of the cheese. Rolled like a pin-wheel steak and wrapped in Maple Bacon On the smoker @ 225º for 4-1/2 hours with Apple wood and Cherry. Since this was going to be for breakfast tomorrow, I threw a whole (split) chicken on about an hour in. THE MONEY SHOT: 4-1/2 hours later, the "Fattie" is finished... But not ready to eat. Let it cool, wrap it in plastic, and put it in the fridge overnight to firm-up and let the flavors develop. (This is for breakfast tomorrow!) Meantime, the chicken is done. Pair with sweet cornbread pudding , a black bean and corn medley, and of course a side of my home-made barbecue sauce. THE REVEAL: ... Next morning - out of the fridge, unrapped, and the first cut. Looks good! Into the cast iron skillet to crisp up the corned beef hash, and make a couple of fried eggs. Meanwhile, toast up some English muffins. Brush the muffin with maple butter (equal parts melted butter and maple syrup), and stack the fattie patty, a slice of smoked gouda, and the egg. BREAKFAST IS SERVED!