Im just not sure of the poached egg in a fattie. I got the smoked hollandaise part figured out. (i think)
It maybe as simple as a plain smoked fattie sliced thin to take the place of the canadian bacon. Poach the eggs then re-warm them in the smoker.
Melt your butter in the smoker (hopefully the butter accepts some of the smoke)
I dunno... Still trying to work it out. I also have worked out how to do the turducken fattie. More to come on that