Smoking a Breakfast Fatty

Yeah, I know what you’re thinking, but trust me….this post is about food.

For those of you who don’t know, I love experimenting with smoking meat. Ever since I got my first Weber smoker at a yard sale for $20 about ten years ago, I’ve been addicted. My family and friends often enjoy the spoils of my labor (except for that one time I tried to smoke a pan of mac & cheese….NAS-TAY!!), and now that the warmer months are upon us, you’re sure to find me tending my flames pretty much every weekend.

One of my favorite things to smoke is what’s known as a fatty. A fatty can basically be explained as pretty much just a meatloaf stuffed with anything your heart desires, then wrapped in a bacon weave and smoked. A fatty can be as simple or as complex as you want it to be. You can literally fill it with anything, and they always turn out great! I’ve smoked a ton of different ones – a rueben fatty stuffed with corned beef, Swiss cheese and Thousand Island; a veggie fatty with like 10 different vegetables and cheeses inside; and of course I’ve tried many a version of the breakfast fatty.

So I thought maybe I’d document my most recent breakfast roll that I made a few weeks ago in case any of you guys might find it appealing and want to try your own. Below you’ll find the photos (right to left) to correspond with preparation instructions.


  1. To start, place a pound of your favorite bulk breakfast sausage into a 1 gallon zip top bag and roll it out flat. The plastic bag makes the rolling easy. Plus it gives you a final size to shoot for. Then you can cut the top off and you have a perfectly flat sausage patty.
  2. Then top the sausage with hash browns and hot sauce.
  3. Next add a few hard boiled eggs
  4. Next season with salt and pepper

Collage 2

5. Top with cheddar cheese and roll up sausage
6. Weave 1 lb of bacon into a tight weave
7. Top the bacon weave with a drizzle of maple syrup (or you could use maple-flavored bacon if you want)
8. Setup your grill or smoker for offset cooking. I cooked mine at 275 degree Fahrenheit. Place on the grill and cook indirect for 1.5 – 2 hours or until the internal temperature is 165*
Collage 3
9. Remove from the grill and let rest for 10 minutes
10. Enjoy!!
Again, you don’t have to make yours exactly like this. Put whatever you want inside! I’d love to see some photos or hear some stories of how yours turns out if you try this!!

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