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First fatty - somewhat failed

post #1 of 12
Thread Starter 
I tried my first fatty over the weekend. I put a brisket on about 10:30pm Saturday night, and then started to prepare a breakfast fatty for the morning.

I used two 1lb sausage chubs, one hot and one mild. Mixed those together and rolled them out. I then scrambled five eggs, some O'Brien potatoes, and some shredded cheese.

I don't know if the sausage was not cold enough or if I rolled it too thin or if I had too much filling, but when I tried to roll it, it exploded. The sausage fell apart and I ended up with a big mess.

I decided to try to salvage as much of the filling as I could and put it in a bowl. I then wrapped the sausage in saran wrap and put it in the fridge. In the morning, I rolled the sausage out again, and then put the filling inside. This time it rolled up fine, even though there was some of the filling on the outside from the first time I rolled it. Put it on the smoker and it got to 160* after about two hours. I wrapped it in foil and a towel for about 15 minutes, then sliced it. It was really good, but my wife and I were both wishing there was more filling. It was a lot of sausage and not much filling.

But for my first time, it was a mild success. I was able to salvage it after failing big time when I first tried to roll it, and it was very tasty. I just have some ideas to make it better next time.
post #2 of 12
Good recovery! It's all about the flavor!
post #3 of 12
Sounds like a success to me! Just need to keep practicing by making a lot more! Maybe roll it a little thicker the next time.
post #4 of 12
Dang I like to hear stories like this! POINTS for hitchin' up the belt and getting it done! PDT_Armataz_01_37.gif
post #5 of 12
Fatty schmatty...........what about the brisket?
post #6 of 12
I almost had that same big mess on my hands with my Italian sausage fatty. I used too much olive oil in the freezer bag and when I went to roll it up after I stuffed it, it wouldn't seal up because of the oil. That's when I wrapped it in bacon. and let it soft freeze before sticking it in the fridge overnight.
post #7 of 12
Thread Starter 
The brisket turned out awesome, even though I had some issues with that as well. I could not get the temperature on my WSM to go down, even with all of the vents closed. I wanted to smoke it at 225, but the temp stayed in the 275 range almost the whole smoke. The 12 pound brisket was at 190* internal after nine hours. I double wrapped it in foil after those nine hours, an put an 8 ounce mixture of rum and apple juice in with the meat in the foil, and left it on the smoker while I smoked the fatty.

I left the brisket foiled in a cooler with towels for six hours, and it pulled apart nicely. Very moist and tender. Didn't even really need BBQ sauce, although I used some anyway. Very good brisket, especially for my first attempt.

I took some pics, but not a lot, and I will try to post them later.
post #8 of 12
Glad it turned out for you. Yeah, those WSMs like to stay hot once they get there.
post #9 of 12
Hear! Hear!

Better to have rolled and lost than to have never rolled at all.
post #10 of 12
PDT_Armataz_01_37.gif Been there and done that. On this site some call it a road-killed fattie? But they taste fine. Experience helps, I'm fairly new at this also and had several road-kills before moderate success. Now I do them 3 at a time and store them for later. I once put too many jalapenos in a fattie and ended up giving it away; but they loved it. I told them what the problem was and it didn't matter. You'll get much better and will try many more ingredients. I've got one today with cole slaw inside with cheese and special secret stuff. Let you know later how it came out. Semper Fi from Sedalia, MO.
post #11 of 12
A wise ol man once told me,
If ya aint screwin somethin up ya aint learnin nothin boy.
Way to recover....Practice makes perfect my smokin brotha.
post #12 of 12
Luckily for you, without Qview, you didn't mess up anything. LOL. Anyway, looks may be desired, but when you get down to putting smoke under the grates, it's all abou the flavor. I say that's an excuse to try again this weekend.
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