Ground sirloin/bison fatty (questions)

Discussion in 'Fatties' started by daddyzaring, Mar 30, 2010.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    Okay I mixed up some ground sirloin and bison last night and grilled/smoked on the smoker last night. I saved some of the raw meat to make a fattie, but I am a little unsure of times and temps. Any input here? All I figure on putting in it is some shredded hashbrawns, mushrooms, and some Blarney Castle cheese. I already mixed Garlic powder, webber's gourmet seasoning, and just a little kc masterpiece mesquite bbq sauce.
    I will try to take some clear pics and post on here later.
  2. I do my Fattys about 225/230 for about 3 hours... give or take

    Im loving the Bison Idea... be sure to show a QView[​IMG]
  3. I forgot to add... I try to blast the heat up towards the end to try and crisp the bacon a bit
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Thats the beautiful thing about a fatty they are very forgiving and you can do them at pretty much any temp your are smoking at. If you are doing a butt low and slow at 215-225 thats fine and if you are doing a turkey a little higher at 250-300 thats fine as well. The just get done a little quicker or longer depending on what temp you are smoking at. I just probe them and pull them once they reach 160. It also depends how thick you make them as well.
  5. athabaskar

    athabaskar Smoking Fanatic

    Personally, I would only take it until the bacon wrap was done and not a second more. The sirloin and bison both have a very low fat content and it could dry out easily if left too long. I likes my red meats to still be red. [​IMG]

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