Fired up the 008 today. 2- 3lb. chuckies slatherd with worsey and rubbed with Texas BBQ Rub. wanted to have sliced so cooked to internal of 172*. I used maple honey sausage for the fattie stuffed with onion velveeta cheese,jalapinos. ABTs stuffed with velveeta as well wrapped with maple bacon. Hickory for smoke.
I wish I had pics of the fatties I have done. I am not a picture taker. I ahve done them plain out of the wrapper. I have taken the roll and flattened it out and laid jalapeno slices, onion slivers, cheese, rolled it back up in Saran wrap or such, with the ends sealed. I then put it back in the frig overnight to firm it up again. I put in smoker at 225 degrees and smoke it to an internal of 175 degrees, others take it off at 165 degrees. My bride likes hers a little drier, so that is the way we do it. The stuffings are only limited to your imagination.
Donna, Everything turned out great!! Velveeta can get a little runny when hot so I plug the ends of peppers with some sausage. Or slice down middle and smoke cut side up.
Sterlingsmoker: Man that stuff looks good. I was about to say it makes me hungry just looking at it but I just got through eating about 2 pounds of pork butz..
Damar, just a clarification here. I'm guessing that you made a typo and actually set the smoker to 225 degrees, since putting the smoker at 125 would never get your fatties up to 175...or did I miss something?
Take chuckies to 196* internal for pulled. Take to 165* internal for sliced. Some slaw,potato salad and some Gates BBQ sauce and you are in chuckie paradise
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