Yep, coarse black pepper, Smokin' Guns Hot and A Touch of Cherry. On the breakfast fatties I like a zippy rub. On a spicy fattie I'll use a sweet rub.Looks good, I've done them that way a couple of times. Did you season them at all?
Point for sure
Chris
Heheheee. Yep, chub & rub. I don't know who smoked the first sausage log, but the guy that named it a 'fatty' was Bigdog (on another forum) in 2004 and the name stuck.That is how the fattie revolution got started, just a Jimmy Dean chub & some rub & smoke until done. I did one of those about 1 year ago & really enjoyed it with some French toast, and maple syrup, with a couple of sunny side up eggs.
Al
Pop the log in the freezer for 20 minutes. Score the plastic with a knife and peel off. Blend any blemishes. Use a light coating of olive oil or yellow mustard, season 'hot sausage' with a sweet BBQ rub, and a 'breakfast sausage' with spicy BBQ rub. Smoke low-n-slow (225° is perfect) with a drip pan for a couple hours, bringing the internal to 155°. Wrap in foil, and set on the counter. The carry-over temp will pass 160°. Check out the photo of the grill topper screen in post #1, the sausage will sink into a normal grill grateWow, new one for me, and I'm in! So, just carefully remove the roll, season and smoke? About how long at 225?
Rick
Oh boy.... yes. All those breakfast logs are way high on fat. Over those 2 or 3 hours in the smoker, a LOT of fat renders out. That is why the low pit temps work well.Roger that on the topper. Oh my I'm ready for this! One more: Drip pan?
A fattie is a smoked log of storebought sausage. Naked is just one out of the wrapper and has seasoning only. A stuffed fatty is one you roll out and put any number of fillings inside and re-roll. Here is a FATTY 101OK, What specifically is a fattie and a naked fatties?