Yet another, First Time Fattie! - ***UPDATE*** Success!! Q-View Posted!

Hi there!

To answer your questions, here's how I smoke my fatty :biggrin:

Make your bacon weave first on top of plastic wrap

Take your ground meat (any kind) and place in a ziplock bag I want to say is the 5 gallon size and seal the bag up making sure there is no air. Flatten the meat out then cut the bag open, season with your favorite seasoning then fill your fatty then roll.

Place the roll on top of the weave.

Roll the weave on top of rolled meat.

Wrap it in plastic wrap and refrigerate for an hour. (What your doing is solidifying the bacon for a bit so the fatty cooks evenly, not necessary though)

Unwrap and place on perforated pan (like those grill pans for fish; or take an aluminum pan and poke holes through it) you want the heat to circulate around the fatty and the fatty drips a lot of grease so you can put an aluminum pan on the bottom cooking grate Insert your thermometer inside the fatty

Prep the wsm for a short cook @ 250*ish

Then cook to temp. 10* below temp start to brush BBQ sauce if desired.

Take off the grill and let it rest. Do not cover. If you cover it the bacon gets soggy and the meat dries out.

This is how I make mine, I'm sure there are different ways but this is how I learned. Let us know how yours turns out and take pictures. Enjoy!

Sounds like you have a tasty plan. Yes you need to cook to the proper IT. Time will vary depending on the pit temp you're smoking at. You may find that if you use lower temps, the bacon may not be done when you hit 165. A simple fix to this is to fire up your oven and broil the fatty (pay attention and flip. Or throw it on a hot grill.

R77, Type fatties in the search bar above and  you'll see all kinds of ideas and recipes,  they are delicious !

Don't forget the pickles, you gotta have pickles in there too!

Yummy!!! Looks great!!!

The hat sure looks tasty,nice work!!

The only thing bad about this fatty is I didn't get to taste any. Good job, sir!

Disco