How long for a fatty?

[up in smoke]

How do ya get that wrapper off that fatty after itâ€[emoji]8482[/emoji]s smoked?…just kidding!
How long do they take? 165°? Do you guys rub em?

 

[bwsmith_2000]

Hello Carl,
I usually put the fatty in for about 3 hours at about 225-250*. After an hour and a half, I turn it over. Have always turned out great. And by the way, I didn't use a rub. Some others may have better info on the rub.

And speaking of time in the smoker, I use a digital (Taylor) thermometer and measure the internal temp of the sausage. About 150 - 160* will take care of the doneness queation. Good eats!!!

 

[icemn62]

A fatty is the perfect way to test a new rub. Think about it, the meat does not cost that much, and if it comes out horrible...You will not mind throwing it out.

P.S.
I have NEVER thrown out a fatty for a bad rub.

 

[doug123]

Hi Carl,

I believe we have the same smoker.

I did mine without the water pan so it was hotter. I didn't think it would matter with the sausage, maybe it does.

Anyway, I did it for only an hour on each side.

Used my instant read thermometer after 2 hours and it was at 170, so I guess that was still too long.

If you didn't use the water pan, 45 minutes on a side would probably do it.

Make sure you take a reading though.

Happy belated birthday by the way :D

 

[bigwilly'swickedque]

Geez, guess I'm still "stuck" in the '70s! My first thought was "It takes me about 5 minutes to smoke a fatty and the munchies are killer!" LMAO

 

[Dutch]

Rule of thumb for any ground meat product is to get the internal temp above 160*. Using a probe type thermometer is great for this. Depending on how hot your run your smoker, it can take as little as 1.5 hours or 3 hours.

Big Willy, These fatties will take care of those kind of "fatty" muchies for ya!! :mrgreen: