My first Fattie

Discussion in 'Fatties' started by custom99, Aug 6, 2011.

  1. I finally got around to trying my first Fattie.

    I started with some Bob Evans sausage, some of my smoked bacon, grated potatoes, onion, colby jack cheese, and mushrooms.

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    Precooked the bacon and onion together.

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    Threw in the mushrooms and potatoes.

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    Rolled out the meat

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    I seal it up but had to open it back up. Forgot the cheese the first time.

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    Into the frig overnight. I just put some bacon on the top. I did not want to try a weave on my first one.

    Into the smoker in the morning with some apple wood at 250 degrees.

    1 hour into it at 132 degrees.

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    After 1.5 hours total it hit 165 internal temp.

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    The flavor and texture were perfect. The next one will have some jalapeno in it. I was sharing this one with my wife and she wont do the pepper.

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    Thanks for looking. Kevin
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Kevin!
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    looks great!  don't be intimidated by the weave, it is easier than it looks and adds alot to the fatty.  use the search bar and you can find step-by-step instructions on how to do.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks great Kevin!!!

    And Awesome BearView to boot!!!

    You Pittsburgh Guys are A-OK !!!!

    Thanks,

    Bear
     
  5. Thanks guys. I think I am going to try corned beef and pastrami for my next project.
     
  6. Looks very tasty!
     
  7. venture

    venture Smoking Guru OTBS Member

    Nice job!

    Good luck and good smoking.
     
  8. nmtemp

    nmtemp Newbie

    Good Eats!!

    Why is fatty placed on the top shelf??
     
  9. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great,nice job. [​IMG]
     
  10. nmtemp

    nmtemp Newbie

    Michael Ruhlman and Brian Polcyn

    have an excellent recipe for Corned Beef

    and Pastrami in their book "Charcuterie"

    When I serve the Pastrami at our Restaurant.

    New Yorker's have told me that it's better then

    Katz's Deli in NYC
     

  11. My unit gets about 8 degrees hotter on the lowest shelf. For some reason if I set the temp to 250 it is around 258 on the bottom. I always cook anything like this by itself on the top. I have to rotate the racks if I am using them all for something like ribs.
     

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