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How long to smoke a fatty?

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    How long to smoke a fatty?

    I think you should cook to 160F, but for planning purposes (I am serving this at 9am, how long do you think a fatty made from 1lb sausage, bacon weave and modest stuffings would take? My default is to guess like 3 hours and put them on about 5:30 but is it likely to go longer?


    (feeding some young men Saturday AM)
    Last edited by fracmeister; December 18, 2014, 06:42 AM. Reason: typo

    So this was an eye-catching post title -- was thinking SnoopDog was in the house - lol!

    As to your follow up question - I have no idea; but probably a little longer than a blunt or a spliff....


      What temp will you be cooking at? Cooking on your Yoder?


        HC--- Yes I thought some of you might like the title. I will likely be doing 225F in the Yoder 640 with "whatever bag of pellets is on top" (my favorite wood).


          When I do mine it usually takes about 3 to 3 1/2 hrs at 275 F. Man are those good.


            Let me know what you come up with, I smoke them all the time but it is always after something else comes off. I'll cook ribs and see there are a lot of coals left so I toss one on with the probe in and wait. I don't even monitor pit temp for them, though I have fallen asleep with one on, makes a giant briquette.



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