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Tried something new...

FM Former Member
I put a 10 lb brisket in my Smokette last night and I want to put in a couple of fatties so I would have some nice pork fat to baste the brisket. I decided to try something new...

I took a Bob Evan Sage breakfast sausage roll and flattened it out. Then I laid on two slices of Prosciutto, some strips of Poblano pepper, and then two healthy chunks of Garlic Jack cheese and roll it back up.



Then I cooked it along with a "stock" fatty above the brisket. I pulled both fatties when the internal temp on the stock one was 165. That was at 1 AM, so I wrapped them and stuck them in the fridge. I pulled out the stuffed fatty a while ago and sliced it to try. It cam out great! You guys should try this!

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FM Former Member
A 1 lb. (or 2 lb) roll of breakfast sausage, unwrapped and cooked whole (or stuffed, as I did). Just stick it in the cooker as it is, or rub it with your favorite rub. I cook it until it is 165 internal. They make great snacks, can be sliced and served on biscuits for breakfast, can be crumbled an added to ABT filling, and many other uses.

The peppers were just slightly hot. I didn't want it too hot since my wife and daughter are wimps (just kidding, dear!). You could always use jalapenos if you want it hotter.

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