Author Topic: Breakfast Fattie  (Read 1075 times)

Offline zueth

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Breakfast Fattie
« on: December 17, 2012, 10:06:08 am »
Going to make a Breakfast Fattie for Christmas morning.  I want to make it a couple of days before Christmas then wrap in aluminum foil and reheat in oven on Christmas Morning.  Looking for ideas on a good temp to warm it up with and how long it will take to get back to a IT of 165.

I am thinking 300 for 1 hour.  Thoughts?

Offline OU812

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Re: Breakfast Fattie
« Reply #1 on: December 17, 2012, 06:28:49 pm »
Your plan sounds good,,,,,,,,if its fully cooked you only need to warm back up to 144 F

What I like to do with a fattie is after its fully cooked is wrap tightly in plastic wrap,,,,keeps the juices close to the meat, then vac seal

Then at a later date simmer NOT boil (if you boil the seal will let go) the vac bag for about a hour, remove from the water, cover with a towel and let rest for 20, open, slice and serve

Moist N tender every time

Offline zueth

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Re: Breakfast Fattie
« Reply #2 on: December 19, 2012, 10:54:17 am »
Thanks for the note on the 144, I will be smoking the fattie on Sunday and eating it Tuesday am.  Would you still vacuum pack or just wrap in foil and warm in oven?

Offline OU812

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Re: Breakfast Fattie
« Reply #3 on: December 19, 2012, 12:45:36 pm »
With it only being 2 days I would go with the foil

Just remember to let it rest before ya slice,,,,,,,,,other wise you might have a gooey mess  ;D