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Gonna try a fattie sometime soon

post #1 of 10
Thread Starter 
Ok, I've been looking at these fatties on here and I love sausage and bacon.( but then again....who doesn't) I've smoked Boston Butt 2 times and they both have turned out awesome. So I am going to move out of my safe zone. I'm going to attempt a fattie sometime soon and I'm thinking of mushroom's, shredded cheese, green peppers, and not sure what else. I know(from what I've read) to use about 1lb of sausage and 1/2lb of bacon. I didn't see what temp you need to let the internal temp of the fattie get to. I'll be using a ECB, so about how long should I allow for this to be smoked good? Will it be better to use top or bottom rack? I've been here 5-6 weeks now and you guys have given me awesome advice and I thank you!
post #2 of 10
With raw pork sausage, cook it until it reaches a safe temperature (approx 165*).

Usually takes about 1 hour per inch of thickness.

I'd put it on the top rack, simply because it's more convenient. icon_lol.gif
post #3 of 10
Always cook mine to a minimum of 165F. My target is 175 and no matter what kind I make, my stuffed ones usually take about 2 hrs. Use this as a guide, and you should always go by internal temp.
post #4 of 10
You're also not limited to 1 pound of sausage. I always use at least two pounds, load it up with whatever sounds good and wrap with bacon. It usually takes a whole pound of bacon to wrap one of my fatties.
post #5 of 10
I've made many fatties and have never used 1 lb of sausage always 2 lbs then just start to unload the frig. Once you try to say I'm putting this and that in you think of these and those things and your glad you used 2 lbs. Time varies on my smoker it always depend on what alls in it. Cook by temp usaully 160 to 170 for my state of mind.
post #6 of 10
I usually make 2 at a time and use 3lbs of sausage, 1 1/2lbs each. That amount works well for me to flatten out in a gallon zip lock bag. Less and it is too thin and more I end up with a fattie that is harder to handle, at least for me. The most common mistake I make, and it still happens, is over-stuffing them and getting blowouts.
post #7 of 10
Thread Starter 
I appreciate it guys, and I'll take pictures when I get to make them. I'll probably use 1 1/2 lbs of sausage. and about 1/2-3/4 lb of bacon. I'm drooling already.
post #8 of 10
They are great I usually figure 2-3 hours but always go by internal temps good luck and I'm sure it'll be great
post #9 of 10'll do great. fatties are awesome and obvioulsy there's no end to what you can do. I usually do a pound of sausage but I've done 1.5 too and have no problems with either. The biggest problem I had once had a lot of brown sugar and cooked apples with a syrup on them. Apparently the sugar quickly breaks down the fat in the sausage so it started to fall apart. But a quick wrap in bacon and I was able to save that one too.

Fear not. May the smoke be with you...always.
post #10 of 10
I like his style, go for the gold.
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