My first Fattie

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custom99

Meat Mopper
Original poster
Jun 21, 2011
294
13
Pittsburgh - South Hills
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
 
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.
 
That looks great Kevin!!!

And Awesome BearView to boot!!!

You Pittsburgh Guys are A-OK !!!!

Thanks,

Bear
 
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
 
Good Eats!!

Why is fatty placed on the top shelf??


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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