Bavarian Fatty


 

Steven A

TVWBB Super Fan
My first attempt at a fatty turned out better than I could have hoped for! I began with 2 lbs. of Nuernberg style bratwurst (homemade). I laid it out, and filled it with mustard, my wife's homemade sauerkraut, and some chopped onions.

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The rolled it in the obligatory bacon weave with a light dusting of Head Country rub.

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Of to the WSM at 225 degrees for about 2 hours.

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Sliced and ready to eat!

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Looks great to me!
 

 

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