To inaugurate the newly customized and seasoned GOSM big block (http://www.smokingmeatforums.com/t/64526/jps-gosm-build-mods), I decided to smoke a fatty and bologna chub for breakfast & lunch while tending a pork butt we were smoking for dinner with friends (http://www.smokingmeatforums.com/t/65454/jps-first-smoke-pork-butt-with-q-view).
The fatty was prepared with 1 lb of mild Tennessee Pride sausage, 2 scrambled eggs, 2 pre-cooked strips of bacon and a Kraft blend of Cheddar, Asadero, Queso Quesadilla & Monterey Jack shredded cheeses (labeled Mexican Style):
and was wrapped in bacon strips after rolling:
The 5 lb bologna chub was split lengthwise, scored to allow deeper rub penetration and covered with Jeff's Naked Rib Rub the prior evening.
Both went into the 225 degree smoker with the pork butt. The bologna was placed above the butt since it wouldn't drip and the fatty was placed below because it would. I assumed a fatty could handle pork drippings ;-).
The fatty came out after it hit 160 degrees with only the slightest hint of cheese leaking from each end:
and was allowed to sit 20 minutes before slicing.
The end result was worthy of a final meal, but was so clearly unhealthy I feared it just might be mine!! The smoke appeared to penetrate beautifully.
I took the bologna chub out after 3 hours:
and sliced it immediately:
It was good, but I think it needed more smoke. Not sure if I let the smoke lag during that time or if it was too close to the top vent. I guess I'll have to experiment another time.
Thanks again to all the SMF posters who made my first smoke such a pleasant experience.
Jon
The fatty was prepared with 1 lb of mild Tennessee Pride sausage, 2 scrambled eggs, 2 pre-cooked strips of bacon and a Kraft blend of Cheddar, Asadero, Queso Quesadilla & Monterey Jack shredded cheeses (labeled Mexican Style):
and was wrapped in bacon strips after rolling:
The 5 lb bologna chub was split lengthwise, scored to allow deeper rub penetration and covered with Jeff's Naked Rib Rub the prior evening.
Both went into the 225 degree smoker with the pork butt. The bologna was placed above the butt since it wouldn't drip and the fatty was placed below because it would. I assumed a fatty could handle pork drippings ;-).
The fatty came out after it hit 160 degrees with only the slightest hint of cheese leaking from each end:
and was allowed to sit 20 minutes before slicing.
The end result was worthy of a final meal, but was so clearly unhealthy I feared it just might be mine!! The smoke appeared to penetrate beautifully.
I took the bologna chub out after 3 hours:
and sliced it immediately:
It was good, but I think it needed more smoke. Not sure if I let the smoke lag during that time or if it was too close to the top vent. I guess I'll have to experiment another time.
Thanks again to all the SMF posters who made my first smoke such a pleasant experience.
Jon
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