Doin the Fatties

Discussion in 'Sausage' started by jbee-smokin, Aug 17, 2007.

  1. Just put on four naked Fatties @ 8:40 a.m.. Used all Sage this time, and only put two chunks of hickory. Hoping to get just enough smoke, but not overpowering. This time I'll smoke'm for three hours, and pull them @ 165 degrees as others have suggested to me. Going camping up to the mountains this week-end, and will take two with me, and give the others to family.
  2. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    You might want to do a few more if you want any left for your trip[​IMG]
  3. I think taking them on a camping trip would be awesome. How well do fattys keep? Do you just refridgerate them or freeze? How about reheating? Thanks for your help.

  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Might i suggest 160* so they don't get to dry on ya[​IMG]
  5. We have a camper so there will be no problem. When I camp on the river We just store anything we have in an ice Chest. Learned a real neat trick form a friend of mine. He takes a stack of newspaper, and places it over the top of his ice in the cooler, and this helps insulate the cooler keeping the ice from melting quicker.

  6. Will they still be done enough? They are at 162 now.
  7. By the way, saw your videos on youtube. Good information. Thanks BBQ Bubba.

  8. Well gang here they are. I pulled them at 162 instead of 165 like bbq Bubba suggested. Now the only thing I want to be sure of since I'm a newbie is the internal temp OK since everyone says 170 is the internal safe temp for pork? Oh yeah please ignore the shadow on the left two. You know who is responsible for that.[​IMG]
    Man...I have got to wrap these puppies up. My stomach is growling to no end smelling them in the house.[​IMG]

  9. I do NOT think you will have to worry about any of that. Those look great. Personally, I found that I like them better refrigerated/cold.
  10. squeezy

    squeezy Master of the Pit OTBS Member

    I'm with Bubba on that one ... 160º
  11. flagriller

    flagriller Smoking Fanatic OTBS Member

    [​IMG] I'm jelous! Grrrrrr the mountains are calling me but alas, no time.
  12. squeezy

    squeezy Master of the Pit OTBS Member

    Could you pass along the link to those YouTube videos please?
    I'd love to see them!
  13. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    If i'm on youtube, i'm in trouble!![​IMG] Could there be an imposter as handsome as me using my name??[​IMG]
  14. deejaydebi

    deejaydebi Smoking Guru

    There were a few posts yesterday about pulling the membrane off ribs and something else (I forget) I think they were also posted a few months back.
  15. Maybe I got the name wrong, but it's all good. Was about Smoking ribs, butts, and good food. I'll go back, and check the name.

  16. squeezy

    squeezy Master of the Pit OTBS Member

    Well, I can tell you ... there are no shortages of Bubbas in this world! [​IMG][​IMG]
  17. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    When you pull them at 160*, there will still be a slight carry over of heat, especially if you wrap them in foil. This will take you to a temp>160*.

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