Need IT for breakfast fatty??.... Its on as I write this!

Discussion in 'Fatties' started by beerdelman, Aug 11, 2013.

  1. beerdelman

    beerdelman Newbie

    I just put on a my first fatty ever and was wondering what internal should be??  OR do I just go by time?..,  I did a breakfast fatty with scrambled eggs, sauage links cut, homefries with onions and chedder cheese, jimmy dean tube with bacon weave.  Any help would be great.  By the way I think I put alittle too much in as I blew out the side while rolling but the bacon weave held it all together! 
     
  2. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    If you can get the probe in just the sausage that would be the ticket... 165` is what your looking for in the sausage... I hear people say to put the probe to the center of the concoction.. but my theory is by the time all the filling gets to 165` the sausage is already over cooked and dry...
     
  3. webowabo

    webowabo Master of the Pit

    165* is what I take mine to. I hate blowouts. ..
    Take some pics for us.
     
  4. beerdelman

    beerdelman Newbie

    Thanks guys.  I did stick the middle and figured there is sausage in the middle but its a guess as if its directly in it or not?.   I will just stick my instant in a few places when it gets to around 150 or so. 
     
  5. [​IMG]

    165°

    [​IMG]

    [​IMG]

    Happy smoken.

    David
     
  6. beerdelman

    beerdelman Newbie


     
  7. beerdelman

    beerdelman Newbie

    They came out good.  Will put more veggies and cheese in next time and less the sausage inside! 
     
  8. Looks GREAT!

    Thanks for sharing

    David
     
  9. webowabo

    webowabo Master of the Pit

    Thats the good thng about fatties.. you can always tweak them the next go round and they just get better and better ;) looking good.. cant wait to see some more smokes from ya ;)
     
  10. radio

    radio Smoking Fanatic

    [​IMG]   I cooked my first Fattie today and must have got the probe a bit too deep.  Mine was a bit on the dry side, but I'll know better next time
     

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