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Potentially stupid question? What is a fatty? I saw Rick's pics below

Irish Smoker
Irish Smoker Posts: 14
edited November -0001 in EggHead Forum
and I wondered what cut that is. Any help is appreciated.[p]Thanks
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Comments

  • Unknown
    Unknown
    Irish Smoker,
    A fatty is just a package of commercial sausage, like Jimmy Dean's or similar. You cut open the package carefully, but leave the raw pork as it is--like a fat, stubby sausage. You can then dust it with any manner of seasoning you like (or leave it as is). Then you cook it low and slow until it's done. Can't remember the temps and time right off the top of my head.[p]My favorite is Jimmy Dean's Hot sausage liberally dusted with Stubb's Rub. MMMMMMMM!!!!!!!!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Irish Smoker,[p] Most any BBQ'r of any worth or a 16 oz package of your favorite bulk sausage cooked whole.[p]
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  • BajaTom
    BajaTom Posts: 1,269
    Irish Smoker,
    It is sausage. Use anykind you want too. Roll it your favorite rub and cook to an internal temp of 160/170. good luck, Tom
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  • Irish Smoker
    Irish Smoker Posts: 14
    Thanks, all. Sounds good, I may throw some on while I do my Super Bowl brisket.

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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Irish Smoker,[p] If you have a raised grate put them over the brisket. The fat rendering out of the Fatties will help keep the brisket moist. Kind of like doing a Pork butt over the brisket cook.
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  • Unknown
    Unknown
    Irish Smoker,
    When I cook them by themselves I use a plate setter and a drip pan. Egg temp is about 250F for approximately 2 hours, as I recall. Use a thermometer to be safe. After you take them off, wrap them in foil and let them cool. Then, pop them in the fridge to firm up for at least an hour. I go overnight. If you're going to try some for Superbowl, you might throw some on today! They serve better, IMHO, when they're room temp, not hot.[p]Hank
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  • Unknown
    Unknown
    Anyone ever try a Summer Sausage as a fatty? They're precooked, but didn't know if this had been used before or not. [p]TIA
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  • Unknown
    Unknown
    Irish Smoker,
    you might not be able to get the same tube-o-sausages we can get, but any 1 pound log of bulk sausage will do. some people have been known to form them into animal shapes prior to smoking, heheh
    [ul][li]jimmy dean sausage[/ul]
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  • Michael B
    Michael B Posts: 986
    Ghostlight,
    Yep.
    "Yard-O-Beef" log,
    If you plan to use a season, make 6 cuts around the log and down its length about 3/8 inch deep for the seasoning to get into.
    Low-N-Slow to 160-170 internal.
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