Smoked Fattie!

Smoked Fatties!
No, not THOSE fatties. Bulk breakfast sausages that have been dusted in rub and then cooked in the smoker. DELISH!

If you are new to smoking foods and have not yet had a chance to make fatties, please give them a try. It's something that SOUNDS so basic. And, it really is. But, there is something magical that happens in the smoker that transforms the humble breakfast sausage into the fattie.

They are incredibly versatile as well! Can flatten out the sausage, drop in your favorite stuffing mix, then roll it back up into a log shape, dust in rub, then smoke (aka, stuffed fattie). One of my favorite stuffed fatties included caramelized onions and Gruyere cheese. I've seen folks post their stuffed fatties that included sauteed onions and peppers; others that used meatballs, marinara sauce and mozzarella; some folks have added blueberry pancakes; I even saw someone take a piece of store bought pecan pie and use that as stuffing for a fattie! The possibilities are endless!

Or, you can do a bacon weave to wrap your fattie. Or, you can bacon weave your stuffed fattie. And so on.

BTW: if anyone is looking for more information about smoking, cooking, catering, pizza making, or just about anything cooking related, please visit the BBQ Brethren. This is one of the most giving and comprehensive cooking communities that I've discovered. I've learned a great (so far) and continue to learn from the Brethren!
https://www.bbq-brethren.com/

Process:
Start your cooker.
While it's getting up to temp, unwrap your bulk breakfast sausages. And, since you're getting the cooker going, might as well cook several and stock your freezer (or, share! People LOVE it when the BBQ genie grants them wishes!)

Dust the fatties with your favorite rub. I used Simply Marvelous Cherry rub.
https://bigpoppasmokers.com/products/simply-marvelous-cherry-rub?gad_source=1&gclid=Cj0KCQjw0ruyBhDuARIsANSZ3wrsninZ81j-wTc4wh-D47m7T5Cn8eosRAb0RFOy0my91Iv1V_uNKy8aAmK3EALw_wcB

Simply Marvelous was created by a Brethren (shout out Steph!) many years ago and is now available commercially.
NOTE: This isn't a paid promotion, I just very much enjoy the entire portfolio of Simply Marvelous rubs.

Once the sausages are evenly covered with rub and your cooker is up to temp AND there is no more white smoke billowing out of your smoker, toss them in. Cook until they reach an internal temperature of 165 degrees F.

For those smoking with wood splits, wood chunks, or chips (e.g., not folks using a pellet grill), the initial white smoke that comes out of the smoker can be very acrid and nasty smelling. If you wait a bit, you'll see the smoke color change from more white-ish to more spare and blue. Wait until you see the thin blue smoke emerging from your cooker, then toss in the fatties. Otherwise, you'll impart that nasty, intense campfire smell to your food.

NOTE: Because sausage is a ground product, you really do need to ensure that the temps get to 165 in order to be safe.

That's it! Enjoy the wonder of the nekkid fattie!