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First Fatty - Breakfast

post #1 of 4
Thread Starter 

I am attempting my first fatty tomorrow morning. - Breakfast

I am doing this more or less kosher.  (practicing for a holiday party where a few folks eat sorta kosher).


Pop's seasoning

Ground Chicken thighs

Turkey bacon

Dinced Onions - Sweated

Diced pickled jalepeno peppers

Shredded Cheddar Cheese

Boiled Eggs


I would love to have the yolks in the eggs still be runny.  I am going to boil eggs do different levels of doneness.  (3 min, 5 min, 8 min, & 10min)  Hopefully I can peel some of them.  I will have to roll gently.



I know IT to 165°F, but how long do these generally take in the smoker?  Am I trying to measure the temp of the sausage on the outside or the stuffing on the inside?



post #2 of 4

That's going to be a tough one to gauge for doneness and still get the eggs to work out. The raw meat needs to get to 165°-170°


Most turkey bacon is pre-cooked, but some is not, which are you using?


I usually figure 1 1/2-2 hours in a 265°-285° smoker for a fatty to hit the proper IT.


Should be an interesting experiment, make sure and post pictures of the results.

post #3 of 4

Oh yeah one more recommendation. I'd leave the fat and skin on the thighs when you go to grind them. More than likely will need the extra fat to help keep the ground chicken together.

post #4 of 4
Thread Starter 

Not sure on the turkey bacon, but since it's wrapped on the outside, I wasn't really worried about it getting done.  More worried about getting the sausage on the inside done.


I could only find skinless chicken thighs.  I'll see if I can't locate some not so jiggly chicken fat somewhere.


If I cook & peel the eggs, refrigerate them, them partially freeze them, Do you think that would help?



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