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Jean-François Burman
by Jean-François Burman

The Fatty

Ingredients

Preparation

  1. Preheat your smoker at 300°F;
  2. Use all 14 bacon slices to make a bacon weave;
  3. Mix the paprika, brown sugar, cumin, black pepper and salt together, then pour some over the bacon weave;
  4. Mix the ground beef and pork sausage in a bowl and lay down the mixture over the bacon weave, then add the shredded cheddar cheese, sliced jalapenos, chopped red and green onions;
  5. Roll up the fatty;
  6. Pour some of the rub on the fatty;
  7. Cook for about 3h at 300 – 350°F with hickory and oak wood chunks. Internal temperature of the meat should read 165°F when ready;
  8. Glaze with BBQ sauce and sear over hot coals (optional).

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