Interesting take on the fattie...I kind of know what you mean, but it could be just that might aren't as good as some.
I don't enjoy the texture of GROUND smoked meat, as much as I do the whole cuts. But that doesn't mean I don't like smoked gound meat to some extent...after all, we're talking about meat here.
Kind of funny..but the definition of "fattie" that you can read right above here: "A 1 popund chub of breakfast sausage ..."
THAT is my favorite thing to do on the smoker w/ ground meat. Once again though, after I smoke a chub of JD breakfast sausage - I cut in in 1/2 slices the next day (usually Sun., for me) and then I fry
the slices in a pan on the stove - then into a warm oven until the eggs are done. Therefore, I'm changing the texture a little when I fry it...more pleasing to eat, for me - than the texture of the smoked ground meat without charring the outside on a grill or on the stovetop, first.
Anywhoo - just my take...
Do you like the smoked pork loin? I do...still a rib man at heart, but I like the pork loin if it's done right. It's my wife's favorite because the smoke doesn't overtake the cut usually - and my wife likes the lean cuts once in a while