Thoughts on an "unwrapped" fatty

Discussion in 'Fatties' started by scotsman1886, Apr 29, 2013.

  1. scotsman1886

    scotsman1886 Newbie

    So I've made a few fatties in my Cookshack and do enjoy them.

    It seems to me that the bacon wrap seems to keep the smoke from getting to the inside.

    Anyone have thoughts on doing one without the bacon wrap?

    I'm doing a "cheeseburger" on later today.
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    I have seen q-views with out the bacon wrap....try doing one with and one without....then see which style you like the best!

  3. michief

    michief Smoke Blower

    I don't use a bacon weave on all of mine. It depends on the type I am doing and the meat I am using but I have no hard rules about it.
  4. how did it turn out - would like to try it also - do you have any pictures of finished product?

  5. sqwib

    sqwib Smoking Guru OTBS Member

    put the bacon on the inside, cooked of course!
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I have taken to using two pieces of bacon to wrap around it LENGTHWISE, then just wrap another two or three around it like normal. The lengthwise piece holds it together and the others help, while still leaving room for the smoke to get to the sausage as well. It also uses a lot less bacon that way, so if you want more bacon flavor, then do as sqwib pointed out and add some inside.
  7. dward51

    dward51 Master of the Pit OTBS Member

    I've done them without the bacon wrap quite a few times.  It is less greasy/fatty without bacon, just don't dry it out by cooking too long.
  8. scotsman1886

    scotsman1886 Newbie

    Sorry no pictures :(

    One was just a chub of jimmy dean hot. very good with some sweet baby rays.

    The other was ground beef,cheese and onions.

    Cooked both too long but I'll do both again,,,,but I'll watch the temp closer.

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