Fatty Advice

civil eggineer

I am going to cook my first fatty (2 lbs). I assume indirect, 250 dome temp, until 160 internal temp. Should I place it on a piece of aluminum foil? I would appreciate any tips or suggestions from fatty pros.

Cpt'n Cook

I am certainly no pro but I have cooked a few fatties that came out well. It sounds like you are on the right track with yours. I would add some smoke and I don't put them on foil. It's good to be able to roll them over on the grill.
Here's a couple I did over a Corned Beef Brisket.

aaind

Yes do 250 for about 3hrs ,dont put on or in drip foil ,put drip pan on plate setter I like Jimmys Dean hot stuffed with what ever you can find ,YOU will love them
Dave in NW Iowa

Ike Witt

I used thirdeye's recipe on his site. just put a drip pan under it. What are you using for stuffing. You will really like this, never thought sausage could taste so good.

good luck
allen

Bacchus

I do mine indirect with platesetter legs up, fatty on main grid. 165 internal. Sprinkle DP ragin river.
Fatty's are the easiest slow cook and results in high levels of yumminess.

civil eggineer

All I had available was onions, red peppers, and mozzarella cheese. Fatty is now off the grill and waiting to get into my stomach. Thanks for all the replies.