Blueberry Muffin Stuffed Fatty

How to make Blueberry Muffin Stuffed Fatty Recipe - Quick story: A few years back, I was at an event giving away free samples of barbecue. It was opening day for the St. Louis Cardinals baseball team and there was a local radio station broadcasting all the festivities. I made the blueberry muffin fatty and it was a home run (pun intended)! The radio station got wind of the samples and they loved it too. They even mentioned it over the radio to draw the fans in. Some time went by and a man came up to me for a sample. He said he had heard about the fatty on the radio, and he had to stop by and try it. I had to break it to him that we were all out, and he walked away dejected. I hope that guy buys this book now is his chance to try it.

Serves: 12

Ingredients:
1 (7oz.) box Jiffy blueberry muffin mix
1 (16 oz.) roll Jimmy Dean regular pork sausage
Maple syrup
BBQ Rub

Method:
Bake muffin mix according to directions on the box. Let muffins cool down.

Prepare the fatty: flatten the sausage to 1/4-inch thickness in a rectangular shape on a sheet of plastic wrap.

Add 2 cups of cooked muffin mix into the center of the flattened sausage.

Drizzle 1/3 cup maple syrup over the muffin.

Roll the sausage into a tube around the muffin mixture. Make sure to seal all the cracks and crevices, or the filling will tend to seep out. Apply the BBQ Rub all around the sausage.

Set up the cooker for indirect heat at 300 degrees F. Add peach wood chunks for smoke.

Smoke the fatty for 1 1/2 hours or until the internal temperature reads 165 degrees F.

Slice into 1/2-inch discs and serve.