Mega Fattie and Chicken for Mom's Day

matts

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Original poster

Apr 13, 2010

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43

Central Illinois

• May 9, 2010

• #1

I haven't done a fattie in a long time and this is the first time I have smoked one. So I figured I would make a mega fattie. This is basically two normal fattie weaves wove into one. Layered with deer/beef bbq stick mix and a layer of stuffing. Probably around 4 pounds of burger in this thing. Also threw in a beer butt chicken with Jeff's rub in case the wife didn't like the fattie.

Put it in the smoke vault a little while ago with the chicken on top. Hopes are the chicken and beer will drip over the fattie for a little extra flavor. Coors Light is my preferred flavor.

 

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• May 9, 2010

• #2

Just an FYI its not a good idea to have your poultry on top of your other meat you are smoking. The poultry should always go on the bottom rack you don't want the juices from the poultry dripping onto your other meat. Looks like you are going to have a nice feast today.

 

matts

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Apr 13, 2010

468

43

Central Illinois

• May 9, 2010

• #3

Thanks, will go switch it right now.

 

matts

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Apr 13, 2010

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Central Illinois

• May 9, 2010

• #4

oh, I am so stuffed. It was great, could have been better, but still goood.

 

rbranstner

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Oct 18, 2007

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West Fargo, ND / Northern MN

• May 9, 2010

• #5

Is the bird still on?

 

matts

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Apr 13, 2010

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Central Illinois

• May 9, 2010

• #6

no, the bird is gone now

First time using Jeff's rub, very good. I think I spent more time eating the skin while I was cutting it up.

 

cajunsmoke13

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Aug 7, 2008

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• May 9, 2010

• #7

Read this thread on cooking chicken above other meats...oh by the way, it looks great...

http://www.smokingmeatforums.com/for...ad.php?t=78702

 

matts

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Apr 13, 2010

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Central Illinois

• May 9, 2010

• #8

I did move the bird below the fattie right away after mentioned above. It was only on there for 20 minutes or so. Thanks for the link, I will check it out.

 

matts

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Apr 13, 2010

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Central Illinois

• May 9, 2010

• #9

I read the thread, it makes sense to me. Thats kinda what I was figuring. Its all getting cooked, so shouldn't be an issue.

 

cajunsmoke13

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• May 9, 2010

• #10

Exactly...Even though I like to have the drippings from the pork and beef on my chicken. Points for an excellent smoke...