Smoking fattys for Football Sunday with my son PT. 3 WSM prep and Smokin

[timothy]

1. OUR SMOKING METHOD: We decided to use the 18.5 " WSM our coal of choice was RO lump about 3/4 full of a chimney with pear and cherry wood on top.

2. We used a 1/4 chimney that was just about red hot and dumped it on top.

3. Our drip pan is in center of WSM covered with foil. We kept the parchment paper so the fatty's wouldn't fall through the grate. We cut slits in the bottom so the fat could drip through the parchment.

4. We let the fatty's go for about an hour at 230* We used apple juice as a spritz/mop about 30 min in then used a brown sugar bourbon rub and sprinkled it on top of the bacon weave. As I mopped the apple juice ( every 30 min or so) on the bacon the temp on grill varied from 230-275*

5. After 2 hours the temp checked out at 165 on the regular fatty and 160ish bacon fatty. We then pulled the parchment paper so the Bacon could crisp up some more. We left it on for about 45 min more.

6. Our finished Products registered at roughly 175* bacon fatty, 180* regular fatty. We let sit for about 15 min before cutting them. I would say if your not happy with the crispness of bacon pull it off a little early and put in oven under broiler for a couple min.

7. That's our smoke ring. The Bacon wrapped fatty was really salty due to type of bacon we used. It was cheap maple smoked bacon very thin which is why my son says buy better natural bacon in his opinion. I hope you all enjoyed the pics and info.. From Tim and Brandon

 

[Brian Dahl]

Thanks for the lesson, Teacher(s)!

 

[Cliff Bartlett]

Ditto what Brian said. Very informative and again, looks delicious!

 

[Enrico Brandizzi]

Both look delicious from here!

 

[Barb D]

Ditto what Brian and Cliff said that is fantastic.

 

[JeffG]

Great Father and son cook, the fatties look terrific.

 

[Brad Olson]

Tim, you and Brandon did some nice work.

But I have to ask...he's not the Cubs fan, is he?

 

[Craig Alumbaugh]

Those are some good looking fatties, great job Tm and Brandon

 

[timothy]

He's a die-hard Sox fan like the old man

Thank you all for the well wishes ( Brandon appreciates it )
The first fatty was a breakfast one, the second was a brunch fatty with onions , peppers , mushrooms Parmesan cheese and Italian seasonings.
We both have some ideas for next weekend, so stay tuned.

Tim

 

[Rich Dahl]

Tim & Brandon, thanks for sharing all your hard work and methods with us it was great.

 

[CaseT]

Tasty looking fatties! Just an FYI, I've never had a fatty fall through the grate so you could go paperless. If you are really worried about it throw the fatty in the freezer for 45 minutes prior to putting it in the smoker. When I do meat loafs they go right on the grate too. Never had one fall trough.

 

[timothy]

Thank's Case.
Fall through is a stretch term I used, rather the loafs settle into the spacing on the grate and can get the lower half stuck when removing.
I like using PP on meat loafs since Shawn W clued me in on this tip from the old forum and decided to try it on fattys.
Smoke still makes it way to the log and clean up is a snap.

Tim