I did a three hour soak in the slaughterhouse brine, then took the chill off these quarters before adding them to the smoker. I didn't use any rub, just hit them with some freshly ground pepper. Purposely posed pre-peppered poultry photo: First peek, an hour into the smoke: Once I got that chicken on, it was time to move on to Fattie Town: Last time I mixed some Jimmy Dean HOT sausage into the breakfast sausage I buy from my local butcher. I wanted some heat. But in the end, couldn't tell it was in there. So this time, I bought some Habenero sausage to mix in. I used about a thrd of the package, mixed into 1.6 pounds of regular breakfast sausage. I hope this doesn't make the fattie too hot to handle. I love a big hunk of potato in my fattie, and that's what's at the center of this one. The potatoes are enveloped in cheese and stuffed into a couple roasted red peppers. But I went too far! This is a HUGE mass to try to enclose in a mere two pounds of sausage. I needed at least another quarter pound. I don't know how, but somehow I wrestled that fat thing into the waiting bacon weave and rolled it up. It was so over-burdened it looked like there was no way it could even be picked up to be put on the grill. The pork gods were smiling when it finally made it to the smoker. By now the chicken and the keilbasas were ready to start coming off. Did I forget to mention the keilbasas? One beef, one turkey. (Taste test: Beef wins!) That's the turkey keilbasa on the left. It's slightly orange-y in color, compared to the robust red of the beef keilbasa. Then it was time to whip up some ABTs. I've made ABTs just about every time I smoke. I love 'em! These have cream cheese, three blend cheese, and chipolte powder, and they're wrapped in good ol' Hormel Black Label. Must be getting close to Christmas. These ABTs reminded me of candy canes. Some time later, my wife took these ABTs over to her sister's house. This is the platter just before I added some sliced keilbasa. Didn't get a shot with the meat on the plate due to the rush to get it out the door. And here's that big ol' fattie, not long before it came out of the smoker: I let this baby sit for a good hour or so before I cut into it. Here is it sitting there lookin' good Then I cut into it. Aw yeah! That's pretty close to how I pictured it in my mind when I thought it up. As you can see, the fatty is about shoulder high to Godzilla. Hope you enjoyed the Q view! Thanks for lookin' in!