Smokin’ a Fatty

Well before we get right down to it prehaps I should mention that today was an exceptional day for smoking (bitter sarcism injected throughout that last statement), if I had not been forced, have already prepared my meat for smoking I would have just thrown in the towel for smoking today, but I had no choice, so I did what you do when you have no choice.  Upon rising at 0900 this morning it was rainy and windy, so I thought I would wait tell after noon to smoke my fatty, after all it had already been rolled.  Well noon brought around no positive change in the weather so I just did what I had to do, I got the charcoal ready.

Smokin' on a rainy day

I digress so after getting the smoker going in less than ideal smoking weather I popped the fatty on the smoker and let it smoke for 1…2…3…did I mention it was windy…4 hours until the thermometer read 165.

My Fatty on the smoker

Once it was done I pulled it off, let it rest and then dug in.

Picture of the Fatty

A sliced fatty

All said and done it was worth the effort, my tomato basil fatty has been my first fatty but certainly not my last.  It took a chunk of the day to smoke this fatty over charcoal and bits of hickory and cherry but it was worth it.  It was a culinary delight and an arterial nightmare.

Disclaimer:  While I may rave that this was in fact a delicious meal it would not be right to omit the opinion of my wife, who claims it was good but salty, it was certainly a man meal.

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3 comments on “Smokin’ a Fatty
  1. Tabby says:

    pfft, too salty is for squares. Like I stated before. It looks amazing, and I bet it tasted that way too.

  2. kozmo says:

    It tasted pretty amazing, can’t wait to do another.

  3. Delores says:

    Certainly a work of art no matter what it tastes like. I am sure it was delicious.

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