Fatty Serving Question

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drgonzo2k2

Newbie
Original poster
Jun 14, 2017
27
14
Santa Cruz, CA
Hey gang! I'm going to be smoking my first fatty this weekend, well, my first meat fatty anyway ;) and I had a question about serving.

Once the IT gets to 165 should I tent it and let it rest for a bit before slicing, or should I slice and serve it ASAP once it's done?
 
I have done it both ways.  I think it depends on the stuffing and how hungry we are and also whether the sides are done yet.  

I personally don't think it matters one way or another.

BTW - I also think fatties, like chili, taste better the next day reheated. 
 
Thanks everyone! I'm doing a fairly basic ham and cheese fatty for my first go around. Sounds like a short rest is in order to make sure the cheese doesn't ooze out.

Plus, like Eddie said, that should give me time to make sure all the sides are done as well. Doing some bacon cheddar biscuits and corn on the cob with these.

Al, fatty sliders!! OMG! Those look so good. I'll have to keep that in mind for the next time.

I think I saw someone on here do a Big Mac fatty. That'd probably make a pretty tasty slider!
 
OK, I'm convinced this forum is going to be the death of me. But at least I will die with a fully belly and a smile on my face!
 
OK, I'm convinced this forum is going to be the death of me. But at least I will die with a fully belly and a smile on my face!
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 !!!!!
 
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