Yet another first time fattie

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puckhed33

Fire Starter
Original poster
Mar 23, 2015
30
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Sorry about that. I hit 225* at the grate on my Brinkmann offset. Smoked for 2 hours 45 minutes using Kingsford 100% natural "lump" briquettes and a chunk of pecan every now and then. Pulled it at an IT of 167*, rested for 15 minutes. Outside was pretty crispy and there is a nice smoke ring but the bacon on the inside was still limp so I put it in the oven for about 20 minutes at 350*. For my first one it turned out very tasty. My 12 year old picky eater son said it was the best thing I've ever cooked.
 
I also used maple bacon, Jimmy Dean maple sausage, cheddar and parmesan cheeses
 
That is a righteous looking fatty. Awesome job. Don't worry, the bacon weave gets easier every time you do it. After about three of them, it becomes second nature.
 
I had to find a youtube vid on the weave. Lol. It really was pretty easy. I found I did not have any ziptop bags to roll the sausage in so I rolled it while it was on the weave. It moved around a bit but not enough to do any harm. Next time I'll try different fillings. The sky is the limit.
 
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