Bacon, onion, mushroom cheeseburger fatty

[TestRocket]

This is my first try at one of these and I have to say it's a bit tricky (with only two hands) to get that thing rolled up and onto the bacon weave! I got it in the OBS a little over an hour ago (2:20 PM CST) and I'm smoking with pecan for the first time also. I know it will be good but I'm still trying to figure out what IT to cook it to? I set the PID for 165 so well see?

Ingredients (forgot the cheese here) and weave:


Some assembly required:


Ready for smoke (4 inch diameter):

[hal4uk]

Nice weave.. 
Is 165 hot enough?

[Mr Walleye]

Great job TestRocket!

Hal

I think he has the dual probe and set the "IT" probe to 165... just guessing though.

Mike

[TestRocket]

Right, I've got the chamber holding 250 degs and at the 2 hour 13 minute mark the IT is 145 degs. With it being rolled and not a solid mass I'll be sure to check the IT in several places with the Thermapen before I call it done.

[classicrockgriller]

Most Excellent job on the weave there Test Rocket!

If you lay your Fatty on cello wrap, the cello wrap will help you roll it up easier.

Looks Good!

[OldHickory]

That looks beautiful TestRocket.  Nice job on the weave. I will be looking forward to the completed cross section pic's.

[KevinG]

Nice looking weave there, that temp should be good. Make sure to check the temp in a few places though, I found the top doesn't cook quite as fast.

[TestRocket]

If you lay your Fatty on cello wrap, the cello wrap will help you roll it up easier.

I used wax paper and found out it doesn't hold up well so cello wrap will be used next time!

[TestRocket]

At the 2 hour 40 minute mark, (5:00 PM) the IT was 155 degs and I checked it with the Thermapen in three places and everybody is reading the same. I put some corn on the cob in and plan to pull the fatty at 165 degs and wrap in foil and hold until the corn is done. I also backed the cooking temp down to 220 degs.

At T-minus 3 hours and 20 minutes I hit an IT of 165 degs (verified with the Thermapen) and went to FT (foil and towel wrapped) to rest on the counter for a little while.

I left the corn in the OBS for 1 ½ hours and we did some Texas toast in the oven to go along with dinner.

This is right before I pulled the fatty out of the OBS:


And right before FT:


The money shot:


Ok, to be honest it was way too overcooked and the corn was undercooked. This was a failure in about every way! I did like the smoke flavor on both the fatty and the corn but that is about all.

So I have a baseline to work from: Lesson learned!

[Smokin Soon]

I do not foil my fattys. For all gb fattys I pull at a shade under 160 and let it rest about 15 minutes with foil on a drying rack. [upside down Bradley rack will do]. Did you use a very lean 90/10 mix or the usual 80/20? I also mix 1 egg and a shot of some bbq sauce in the mix. Fattys are fun! Don't give up.

[TestRocket]

I did it simple and I think it was 80/20. My first thoughts were to pull it at and IT of 150 degs and for some reason (I don't know why) I went to 165. I learned and well do better next time!

[Uncle Pigfat]

Many of my first smokes were bacon explosions as they were easy to do when I was first trying to figure out how to do ribs (this is before I discovered these forums) so if I messed up the ribs, at least there would be some pork cookies as a consolation prize.

I usually put mine on the bottom rack since there's really no reason to be concerned with low and slow,and cook until 160, but I've never done it with ground beef.  I always made sure to bury my probe deep in the center of the fatty. 

Your bacon looks gorgeous.  The next time I make one of these there will definitely be veggies and cheese.

[OldHickory]

Your bacon weave look great and thanks for a look at the sections.  I will soon be trying one of these and will take a lesson from your experience, as well as from many others on this forum.  A fatty is one of the things that I have not tried.

[BuyLowSellHigh]

Looks good to me TR. Great job on the weave!

One of these days I need to do one.

[Uncle Pigfat]

I meant to ask earlier, how do you like that Stubb's Rub TR?  I really like Stubb's sauces but never tried the rub.  The Bubb Rubb I make is too good to not use on pork but I was thinking about picking up some Stubb's for the other meats I'm planning.