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Smokin' My First Fatty....

post #1 of 11
Thread Starter 

Hello all:

I'm gonna fire up the ECB tonight and smoke my first fatties.

Here's my plan: I'm gonna do a 1# sage JD chub straight-up. And I'm gonna roll 2-1# regular chubs together to make 2# and put some g peppers, onions, pepper jack, medium cheddar, garlic powder, black pepper on it and roll 'er up. I'm gonna use Royal Oak chunks and hickory chips and expect that it will take 3 hrs over a 250* fire to get em up to 170*.

Am I missing anything?


post #2 of 11
Great plan but cook to 160 and let rest, otherwise too dry.
WARNING...........Once you cook your first fatty, your life will change forever!!wink.gif
post #3 of 11

must have q-view

post #4 of 11
Ya, if you don't take pic' never happened!!cool.gif
post #5 of 11
I tried a sage JD my frist fatty smoke and wasn't crazy about it. I otherwise like the sage sausage. Just didn't trip my trigger smoked. You may like it, but I liked the original sausage better as a fatty. Don't get me wrong, I didn't throw the sage log out... I just won't do a sage fatty again. cool.gif
post #6 of 11
As bbq bubba said about Q View... can I get a witness?
post #7 of 11
Amen! PDT_Armataz_01_22.gif
post #8 of 11
Man, you are in for a treat! You will always find room for a fatty or two after the first! As Bbq Bubba mentioned, 160 degrees internal would suffice and I never go higher than 165. Remember the q-view! PDT_Armataz_01_01.gif
post #9 of 11
You are about to fall off the bank and into the creek.
post #10 of 11
Thread Starter 

Ok, I'm still working on getting the Q-View figured out.....

My first fatties were a success, but I think I learned something. Do ground meats take on smoke more easily than say a pork shoulder? The fatties turned out a with more smoke flavor than I would have liked.

Any other tips/suggestions/thoughts?

Thank you.

-Bacon Grease

post #11 of 11
I think they do.
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