Fatties Time and Temp? - BBQ Central

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Old 04-14-2006, 01:18 PM   #1
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Fatties Time and Temp?

About how long do you smoke fatties? Any idea about what temperature to take it to?
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Old 04-14-2006, 01:34 PM   #2
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I pulled mine off at 160...dont remember how long it took
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Old 04-14-2006, 01:37 PM   #3
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Yep, 160* internal temp and it takes about 1.5 - 2 hrs at 250*.
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Old 04-14-2006, 01:47 PM   #4
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Thanks Guys!

I bought Jimmy Dean's Italian sausage and rolled it in rub. I don't know if this is right but it is now on the smoker with a rack of baby back ribs.
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Old 04-14-2006, 01:49 PM   #5
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That will work fine! You leave it in the casing or remove the casing? I smoke the Italian Sausages, brats, kielbasa and they turn out awesome!
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Old 04-14-2006, 01:54 PM   #6
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jimmy deans is the more preffered sausage of the south. Comes in the same plastic tube..just like Bob Evans
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Old 04-14-2006, 03:13 PM   #7
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Try the Bob Evan's Maple flavor =P~
Good stuff
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Old 04-14-2006, 03:31 PM   #8
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I've tried Jimmy Dean's maple flavor for breakfast. In fact I cooked it for breakfast for a few years. I'll have to look for Bob Evans brand. I don't know if I've seen it hear in Asheboro. Bob Evan's restaurant just came to Greensboro, NC a few months ago.

Larry as cflatt said the Jimmy Dean's comes in a plastic casing so it was removed or it would have smelled like those plasticl toy soldiers I use to make as a kid. I don't know if anyone remembers those kind of toy soldier you could make by putting them in a mold and melt the plastic....or maybe it was my OLDER brother who did it...along time ago!

The fatty is at 156.
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Old 04-14-2006, 03:53 PM   #9
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The Jimmy Dean doesn't have the thick skin casing on it. Parks sausage has it and you have to pierce it or the fattie is all fattie when it's done!
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Old 04-14-2006, 04:03 PM   #10
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Quote:
Originally Posted by cleglue
I've tried Jimmy Dean's maple flavor for breakfast. In fact I cooked it for breakfast for a few years. I'll have to look for Bob Evans brand. I don't know if I've seen it hear in Asheboro. Bob Evan's restaurant just came to Greensboro, NC a few months ago.

Larry as cflatt said the Jimmy Dean's comes in a plastic casing so it was removed or it would have smelled like those plasticl toy soldiers I use to make as a kid. I don't know if anyone remembers those kind of toy soldier you could make by putting them in a mold and melt the plastic....or maybe it was my OLDER brother who did it...along time ago!

The fatty is at 156.
Wow I remember those, too cool
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Old 04-14-2006, 04:20 PM   #11
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And be sure to make extra. You will like em the next day, I sure did! I used the Jimmy Dean myself. Very addicitive!
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Old 04-14-2006, 05:31 PM   #12
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Quote:
Originally Posted by wdroller
Correct me if I'm wrong. A "fattie" is one pound of breakfast sausage removed from the plastic casing, rolled in a rub, and smoked to 160*. I'll try this with Safeway's Italian breakfast sausage.

In truth it sounds like one big cholesterol capsule.
Yes, but it is one tasty cholesterol capsule =P~
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Old 04-14-2006, 05:37 PM   #13
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hmmm...hafta wonder what italian sausage tastes like with a biscuit...never tried that combo. i'm gonna do a couple this weekend with a butt, I think I will stay with the regular sausage and maybe roll one in maple syrup. the Bob Evans maple just doesnt have the flavor I'm used to with the Jimmy Dean.
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Old 04-14-2006, 06:19 PM   #14
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Quote:
Originally Posted by cleglue
Larry as cflatt said the Jimmy Dean's comes in a plastic casing so it was removed or it would have smelled like those plasticl toy soldiers I use to make as a kid. I don't know if anyone remembers those kind of toy soldier you could make by putting them in a mold and melt the plastic....or maybe it was my OLDER brother who did it...along time ago!
Okay I understand now. Italian sausage is only sold here in "natural" casings in the link form.
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Old 04-14-2006, 06:20 PM   #15
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Quote:
Originally Posted by cflatt
hmmm...hafta wonder what italian sausage tastes like with a biscuit...never tried that combo. i'm gonna do a couple this weekend with a butt, I think I will stay with the regular sausage and maybe roll one in maple syrup. the Bob Evans maple just doesnt have the flavor I'm used to with the Jimmy Dean.
When I use the Bob Evan's Maple, I always put more Maple syrup on it
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Old 04-14-2006, 07:26 PM   #16
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I'm gonna try emptying out some Italian sausage this weekend, roll out flat and line it with prisuto(sp) and provolone then roll it up into my own fattie. Somebody mentioned that in a thread a week or so ago and it sounded good. I'll post results. Do you guys think I should take pictures? #-o
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Old 04-14-2006, 07:37 PM   #17
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Never heard of it done that way...should be interesting..almost like one of those scottish egg thingys. PICS!!!
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Old 04-14-2006, 07:39 PM   #18
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Nick how's this for your own fatty? Oh yeah babe!


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Old 04-14-2006, 07:44 PM   #19
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I've seen those pictures already. It looks cool but I'm going for a more sophisticated snack! LOL
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Old 04-14-2006, 07:45 PM   #20
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LOL! As fat as I am, I'd die about 5 hours after eating it! But I'd die happy!
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