Smokin a Fattie

Or two! I tried a couple this weekend. I picked up a maple flavored and a regular flavored sausage. On the Maple flavored one I pressed it out into a big patty and sprinkled it with a little brown sugar and then rerolled it up. The regular flavored one I pressed out and stuffed it with a little pepper jack cheese and some diced jalepeno, then rubbed it with a little Head Country Rub.

Brought the egg up to 350 degrees F, added a little hickory and cherry wood for smoke and cooked them indirect until they reached an internal temp of 155 degrees F a little over 2 hours. Let me tell you that was some good eaten! I can't wait to try these again.

Smokin!!

--The Alfster