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Old 12-04-2013, 11:03 PM   #1791
adiochiro3
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Dec 2012
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Quote:
Originally Posted by NivekD View Post
Gotta get that bacon weaved on it to be a real fatty...

I hear ya. It does look way better, but I've never thought the double bacon layer weave cooks quite right (it's better when you buy the super thin see-through bacon, but I NEVER buy that). The single layer works just fine for us.
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Old 12-04-2013, 11:09 PM   #1792
adiochiro3
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Quote:
Originally Posted by RoughandReadyRanch View Post
I literally just had a heart attack and an orgasm reading this. HOLY...... ****!!!!!!! I must do this. I am going to break out the deer sausage to defrost right now and the bacon to wrap it. You sir are a damn genius and I will ,make sure that you will be paid homage on my tombstone upon my cholesterol laden
artery clogged deathbed! I have Hickory, Apple and Cherry chips at this time. What would you go with for this amazing concoction and at what temp did you run it?
I think I'm flattered (and a little worried I must say...) Any of the above woods will work fine, especially with the deer sausage. I run them between 225-250F for about an hour and a half (until the internal temp is 165F). I wish I could claim credit for the idea, but I picked up the trick on a meat smoking website years ago.
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Old 12-05-2013, 03:42 AM   #1793
BadDeacon
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The fatty is also called the "Bacon Explosion" if I remember correctly. I usually do one for Christmas and another for New Years.

 
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Old 12-06-2013, 03:28 AM   #1794
RoughandReadyRanch
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Originally Posted by BadDeacon View Post
The fatty is also called the "Bacon Explosion" if I remember correctly. I usually do one for Christmas and another for New Years.
Is it called that because it is a heart bomb? So I waffled on this for a bit due to the arctic temps we are enduring these past few days. I just turned the deer sausage into biscuits and gravy with a potato pepper hash. Now I am thinking I am going to defrost another sausage (turkey this time?) and then wrap the biscuits, gravy and hash with some cheddar! Oh dear god, "HEART DON"T FAIL ME NOW!!!!!!!"l

 
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Old 12-06-2013, 03:52 AM   #1795
kosmokramer
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Aug 2011
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Gettin a butt ready for tomarrow
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Old 12-06-2013, 03:57 AM   #1796
DrunkleJon
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Thinking if I am feeling up to it I may be smoking up a fattie this weekend.

 
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Old 12-06-2013, 04:21 AM   #1797
BadDeacon
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Dec 2012
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Quote:
Originally Posted by RoughandReadyRanch
Is it called that because it is a heart bomb? So I waffled on this for a bit due to the arctic temps we are enduring these past few days. I just turned the deer sausage into biscuits and gravy with a potato pepper hash. Now I am thinking I am going to defrost another sausage (turkey this time?) and then wrap the biscuits, gravy and hash with some cheddar! Oh dear god, "HEART DON"T FAIL ME NOW!!!!!!!"l
I would highly recommend it. But only in moderation. It's great sliced in toast with some melted cheddar!

 
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Old 12-06-2013, 07:13 AM   #1798
RoughandReadyRanch
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Quote:
Originally Posted by BadDeacon View Post
I would highly recommend it. But only in moderation. It's great sliced in toast with some melted cheddar!
The weather folks are predicting snow down to 1000' tomorrow night and I have no idea how well my smoker would hold up in that. It is already in the 20's at 11pm so my ambition to be out in the cold right now is pretty low. Might just knock out some snow beer tomorrow night. Something holiday like and spicy. Maybe smoke a fatty on sunday.

 
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Old 12-06-2013, 07:01 PM   #1799
bwarbiany
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Doing brisket this weekend. I had to choose between select packet from smart & final vs choice untrimmed cryo flats from Costco. I chose the flats. I bought two that were nice and bendy, about 6.5 lbs each.

I've never done just a flat. Current plan is to only *lightly* trim, inject, rub, and smoke fat side down. Then to foil at 160 to ensure I retain moisture.

Thoughts?

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Old 12-06-2013, 07:05 PM   #1800
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anytime I smoke the flats I place them in a shallow foil pan with a very shallow amount of beef stock in it for about half the cook time. oh and mop, mop, mop.

 
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