Smoked heat & serve sausage patties.

[DieselTech]

225° to 250° indirect will work fine and once your internal is >140°, you can choke back the fire a little and increase your smoke time. I like to smoke them 2.5 to 3 hours or so, creeping up on 155° to 160°. I do this for smoky flavor and to render fat out, so use a drip pan. Wrap in foil and rest about an hour.

If you can locate a topper grate like this, it makes fatties easier to roll, and they won't sink into the grate.
View attachment 696664

Say after 2 hours, & say my internal temp hasn't reached 140°f yet.

Should I increase my pit temp to 250°f or just leave it at 225°f?

Or should I just leave my pit temp alone at a 225°f pit temp?

Thanks.

 

[JckDanls 07]

Just leave it at 225... this way they take a little longer... that gives them a longer time in the smoke ...

 

[DieselTech]

Just leave it at 225... this way they take a little longer... that gives them a longer time in the smoke ...

Thanks. I appreciate it.

Stay tuned. Maybe in 3-3.5hours I'll have some heat & serve sausage patties.

 

[DieselTech]

1 hour & 45 minutes into the smoke, I hit a 140°f internal temp.

So can I turn my smoker/grill temperature 🌡 down to 200°f to finish my sausage to a internal temp of 160° - 165°f internal temperature?

Thanks.

 

[indaswamp]

1 hour & 45 minutes into the smoke, I hit a 140°f internal temp.

So can I turn my smoker/grill temperature 🌡 down to 200°f to finish my sausage to a internal temp of 160° - 165°f internal temperature?

Thanks. View attachment 696668View attachment 696669

Yes...

 

[indaswamp]

Looking good BTW so far...

 

[DieselTech]

Looking good BTW so far...

Thanks I appreciate it. It sure smells good.

 

[thirdeye]

Looks like you have it under control.

 

[DieselTech]

Well I forgot to take a picture, but at 3.5hours in smoke, they hit a internal temperature of 165°f then I pulled them out & wrapped tightly in tin foil.

Should I chill them before cutting?
Or can I slice them up after the 1 hour rest time in the tin foil?

Thanks.

 

[JLeonard]

Man that’s good! Gotta get me some done.

Jim

 

[DieselTech]

Got my dark chocolate chip cookies done. They are mighty tasty!!!

 

[thirdeye]

Well I forgot to take a picture, but at 3.5hours in smoke, they hit a internal temperature of 165°f then I pulled them out & wrapped tightly in tin foil.

Should I chill them before cutting?
Or can I slice them up after the 1 hour rest time in the tin foil?

Thanks.

What No photo's. Heheheee.

If service is tomorrow or later, let them come down to 140° and put them in the freezer for 30 minutes, then move back to the fridge. For service today, rest for at least an hour.

These are great for breakfast, but can be snacks all day long.

It's funny but you will find people that will argue that this is not a smoked sausage log from the grocery store. One time I took a smoked cheese and fatty tray to a party and told a lady they were a French appetizer called a Fa-Tay.

 

[indaswamp]

^^^^^Hilarious!!!!

 

[DieselTech]

Well let the fatties rest in the fridge over night & sliced this morning.

Oh boy! This is as good as summer sausage.
Turned out good. Taste awesome.

How does it look to you all?

 

[indaswamp]

Looks awesome to me!

 

[indaswamp]

...put my piece of sausage between two of those cookies please....

 

[gmc2003]

Looks great Diesel. They're a favorite of mine especially when I have extra real estate on the smoker.

I like to give them the old shake-n-bake treatment. It adds another layer of flavor.

I sliced them up when they're still warm. They make great snacks

Now that you've dipped your toe in the fatty water. Your next logical step is the stuffed fatty.

Chris

 

[DieselTech]

Looks great Diesel. They're a favorite of mine especially when I have extra real estate on the smoker.

I like to give them the old shake-n-bake treatment. It adds another layer of flavor.

View attachment 696724
I sliced them up when they're still warm. They make great snacks
View attachment 696725
Now that you've dipped your toe in the fatty water. Your next logical step is the stuffed fatty.

View attachment 696726
View attachment 696727

View attachment 696728

Chris

Oh boy! I want to. Lmao thou I don't see how you guys weave that bacon. Looks soo satisfying!!! Awesome!!!

I have to try the shake N bake tip. That looks great too.

Thanks.

 

[DieselTech]

Yeah my only regret is I used the Jimmie dean sausage rolls that had been in my freezer for quite sometime. I think it would have been even better tasting if I would of had fresher sausage.

Thanks.

 

[gmc2003]

I don't see how you guys weave that bacon. Looks soo satisfying!!! Awesome!!!

Bacon weaving is simple. Here's a how-to thread.

Fatties, Part two the bacon weave.

I like the bacon weave as it serves two functions. First it looks good when finished, and second it helps prevent fattie blowouts. Here's how I do mine. First you'll need about pound of bacon. Try to get some that is fairly straight. Thin sliced works better then regular. Unfortunatly I could...

www.smokingmeatforums.com

Chris