Smokin' My First Fatty....

Discussion in 'Pork' started by bacon grease, Nov 15, 2007.

  1. .

    Hello all:

    I'm gonna fire up the ECB tonight and smoke my first fatties.

    Here's my plan: I'm gonna do a 1# sage JD chub straight-up. And I'm gonna roll 2-1# regular chubs together to make 2# and put some g peppers, onions, pepper jack, medium cheddar, garlic powder, black pepper on it and roll 'er up. I'm gonna use Royal Oak chunks and hickory chips and expect that it will take 3 hrs over a 250* fire to get em up to 170*.

    Am I missing anything?

    Thanks!


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  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Great plan but cook to 160 and let rest, otherwise too dry.
    WARNING...........Once you cook your first fatty, your life will change forever!![​IMG]
     
  3. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah.........Q-VIEW........

    must have q-view


    d88de
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Ya, if you don't take pic's............it never happened!![​IMG]
     
  5. I tried a sage JD my frist fatty smoke and wasn't crazy about it. I otherwise like the sage sausage. Just didn't trip my trigger smoked. You may like it, but I liked the original sausage better as a fatty. Don't get me wrong, I didn't throw the sage log out... I just won't do a sage fatty again. [​IMG]
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    As bbq bubba said about Q View... can I get a witness?
     
  7. Amen! [​IMG]
     
  8. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Man, you are in for a treat! You will always find room for a fatty or two after the first! As Bbq Bubba mentioned, 160 degrees internal would suffice and I never go higher than 165. Remember the q-view! [​IMG]
     
  9. camp_cookie

    camp_cookie Smoking Fanatic

    You are about to fall off the bank and into the creek.
     
  10. .

    Ok, I'm still working on getting the Q-View figured out.....

    My first fatties were a success, but I think I learned something. Do ground meats take on smoke more easily than say a pork shoulder? The fatties turned out a with more smoke flavor than I would have liked.

    Any other tips/suggestions/thoughts?

    Thank you.

    -Bacon Grease

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  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    I think they do.
     

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