Need Fattie help

East Bay Al

Good morning all- I've lit my BGE and set out a J Dean Maple sausage and now can't find the notes I made from various board posts. This is my first try. I think I remember that I should dust with a rub, then smoke 3 hours at 250 dome, till 170 internal? Is there a way to speed this up a bit?[p]Any help/ tips/ suggestions are welcome and will be filed carefully!
Thanks in advance
Al

Rick's Tropical Delight

East Bay Al,
that's how i do em. and indirect with plate setter and drip pan.[p]why do you need to speed it up? take the dome to 300 if you need to. [p]you can't speed up good bbq. it's done when it's done.

BENTE

East Bay Al,
<a href= "http://www.wessb.com/Cooks/fatty/fattys.htm">Wessb's</a&gt; is the one i usually follow.[p]
happy eggin
tb

Mike in Abita

East Bay Al,[p]Thirdeye has a good reference to start.[p]Mike

thirdeye

<p />East Bay Al,[p]You don't want to "speed up" a fatty too much. Once you see the amount of fats that renders out, and taste the developed flavor, you will understand why they are worth the wait. The only thing I can add to your recollection is to place them cross ways to the direction of the bars on your grate or on a screen AND once they are up to 170°, remove and wrap in foil for 1 hour to let them rest.[p]~thirdeye~

East Bay Al

Thank you Rick, Wayne, Mike and Bente- I saved the links and copied notes. I was thinking direct, and didnt remember about wrapping and standing at all, so you guys saved lunch. It was going to be breakfast, but a four hour process pushes it back a bit. As Rick said, you cant rush good BBQ.
Thanks guys.
Al

Ron_L

thirdeye,
Wow! A fatty montage! I think I just had a foodgasm! [p]If you really want to you can safely pull the fatty at 160 internal and then rest. I usually go to 165 and foil and rest for an hour.