couple of fatties

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morkdach

Master of the Pit
Original poster
OTBS Member
Apr 8, 2007
2,255
13
mid kansas
had to make room in freezer for the butts and loins that i loaded up on while they were on sale.found a jd hot and spicey and a farmland reg.and a couple packs of farmland bacon. not the best bacon but it did add flavor to these.
took hashbrowns,boiled eggs,bell peppers& some sauted onions a little rub on top and smoked with apple. one for me and 1 for the neighbors next door.
nothing fancy quick & easy & tasty.
 
Those fatties look good and the breakfast ones have t be the most common here. PS the wife always ask for the breakfast one too and I want the off the wall ones.
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For us Newb's, how long did you smoke these and what temp?
1 lb of sausage each? These look great!!!
 
ok newbee how long do you smoke it?
ans. till its done!
what temp 225°
1# correct!
now kidding aside bout 4.5 hours cook time it will vary on ambient temp & humidity.
very good
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4.5 hours for something thats cooked in the middle? That seems extreme :) The meat is already going to be tender. I cook mine at 300 for about 2 hours and get a nice ring with crispy bacon.

I don't see any benefit of cooking a fatty for 4.5 hours.
 
most q is low and slow mine only runs 230 max most of the time 215 to 225° sorry if your in a hurry just throw it in the oven.
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LOL, no rush here.... Q is cooked slow to tenderize.... that chub doesn't need any tenderizing was my point. It is ground sausage and filling is cooked. I was merely letting the newbie that asked about cooking times know there are alternatives. Fatty's don't need 4-5 hours on a smoker... They getty plenty done and taste great way before that.

But if you have all day to cook a lb sausage... go for it and pass a beer.
 
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