Smokers, need help rolling a Fattie!

Don’t judge a book by its cover now. I’m new to smoking meat and other foods. I’ve heard mention of something called a “Fattie”. Can someone turn me on to what exactly this is? Feel free to share recipes too. I’m seasoning my new Smoker as I post this. Thanks all.

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You’ll find about everything you need here…not really, but it’s a good start. There’s a ton of info out there. Google it and you’ll find it.
Search under the Pork drop down for the Fattie.
smoking-meat.com

LOL!

Thanks Haleysgold!

Then there is Jeff Phillips forum pages. Wealth’s of info about smoking meats there.

http://www.smokingmeatforums.com/

What kind of smoker did you get?

I just got a weber smokey mountian this fall and I love it. I have done 5 or 6 cooks on it so far and everything has turned out awesome.

I get most of my receipes here.

http://www.virtualweberbullet.com/cook.html

Reviews of accessories here.

http://www.amazingribs.com

I got an electric master built.

Cool cool. Have you done your first cook on it yet? I got a turkey thawing for new years day. Good luck its some fun stuff!

smokingmeatforums.com will have any and all things smoking related you might need, they have a section just for fattys.

Basically just buy a couple pounds of ground pork, season it how you like, roll it out flat with a rolling pin about 3/8″ of an inch or so. Layer whatever you might like inside it, peppers, onions, bacon, cheese, hashbrowns, etc.

Roll it all up, pin it with toothpics and put it on the smoker. Some guys will wrap it in bacon also.

Smoke at like 275-300 for roughly 3-4 hours. Really rich, but definitely good.

Easier yet,get yourself a roll off breakfast sausage. I like Jimmy Deans as it doesn’t have as much fat as the cheaper rolls. Slice the roll length ways but not all the way through. Put a stick of string cheese in the middle and close the roll back up. Wrap it all up in bacon ,pin it with toothpicks and you’re good to go. I weave my bacon strips to form a sheet of sorts. Usually 5-6 slices horizontally and 5-6 vertical. Sounds hard but it’s really easy.

This is an easy way to learn how to do a basic fatty. Once you get the hang of it you can stuff them with whatever you want.

Thank you everyone.

JIC you haven’t thought of it. It’s a good idea to have a decent meat thermometer to check internal temps of whatever you toss on the smoker = fatties, butts, whole chicken etc. You can’t rely on X amount of time spent on the smoker to determine when something is done. A good thermometer will.

Good luck. It’s easier than you think.