How to make a fatty?


 
T

Tim Mulvihill

TVWBB Fan
I've made a few meatloaves that turned really well on my 18.5 WSM.

I now want to get into the world of fatties. Rather than ask someone reinvent the wheel, any good recommendations on previous threads, or other websites?

I don't have a kettle (yet), so I'll be using the WSM for these.

Thanks!
 
The short version: a 1 lb. breakfast sausage roll smoked. Can be stuffed or rubbed, and some like to cover in a bacon weave. Amazing stuff, and far better than you'd guess.
 
These are what guide me, and forgive my not having the urls.

BBQ - Fatties

Sausage "Fattie"


A sausage "fattie" is nothing more than a 12-16 ounce roll of breakfast sausage cooked whole in the WSM.

I use Jimmy Dean maple-flavored sausage because I like the sweetness, but any favorite brand and variety of sausage roll will work—mild, hot, maple, whatever. Carefully remove the packaging, keeping the sausage roll in its original shape. Use your hands to smooth the ends and any rough areas.
Cook in the WSM at 225-250° for 3-4 hours, or 300-350° for 1-1/2 to 2 hours. There's no need to turn or baste the sausage.


Variations include rolling the sausage in a favorite rub or wrapping it with bacon before cooking.





from TVWBB

A fatty is just roll sausage (I use breakfast sausage) that is smoked low and slow
(220-225 Degrees) for about 4 hours.

I buy Tennessee Pride Hot breafast sausage and smash it out flat. Then fill with
whatever you want. Roll
it back up, cover with your favorite rub and pop it in the smoker. Internal temp
should be at least 165 but I cook mine to about 175-180. I use hickory wood -
Yum...Yum...! Sometimes I "Kick it up a notch" by wrapping it with a couple of
bacon slices too! Oh my gosh, I am getting hungry again!

Cheers,

Michael
 
THIS is how you make a fatty:

http://cowgirlscountry.blogspot.com/2009/10/my-fatty-piston.html

Cowgirl has fatty making down to a science.

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Wow! That looks awesome! Wonder if I should make my WSM into a kettle (remove middle section) and just make it with indirect heat, so I don't have to worry about the bacon crisping up. Thoughts???
 
I would smoke it untill done. As HH as you can get. Then crisp the bacn to your liking then on the leftover fire in the wsm.(remove the middle section) Or blast it with a weedburner/tourch.
 
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