Smoked a Fatty

[DonBo]

Never would have thought about smoking a tube of Italian Sausage. Sounds great. Just one more think to add to my "To Smoke" list. You guys on here are a real bad influence on me.

[thirdeye]

jimmy dean was 469 for a 16 ounce roll. grabbed a 12 oz off brand for 169 to try. just gonna use my rib rub and smoke it with hickory to see how it is. is it important to have a little water in the pan on this?

I generally add a layer of black pepper, then a rub. You don't need water in the drip pan, but you need the pan to catch all the fat that renders out. I smoke them at 225° to 250° and it takes close to 3 hours for them to get to an internal of 170°. Pull off the pit, wrap in foil and rest for at least 30 minutes before slicing.

[eyeguy 54]

thx!

[leechlake]

put a few cans of beens in drip pan and pour 1/2 a can of coke in it so it doesn't dry out to much. Smoked "drip" beans are fantastic.

[pikestabber]

put a few cans of beens in drip pan and pour 1/2 a can of coke in it so it doesn't dry out to much. Smoked "drip" beans are fantastic.

Now that's the type of multi-tasking I can get behind

[eyeguy 54]

water pan is right close to the heat source so if I do that I'll add a separate pan with beans. sounds kinda good. but I might need to use diet cherry dr pepper...

[eyeguy 54]

might have to chop the smoked stuff up and throw in the beans.... so many ideas.. so little time!

[leechlake]

eyeguy,

now you're thinking! You just need to tinker with the beans. I've found if they are on for about two hours is just right. I like to stir them a few times because it seems they get a really thin "skin" on them that thwarts the smoke getting into the beans. Key is to make sure they don't dry out. You want some dripping in there without too much grease and the smokey flavor.