Smoked Blueberry Breakfast Fatty

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This Smoked Blueberry Breakfast Fatty is what happens when your sweet tooth meets smoky backyard BBQ. Featuring brown sugar cinnamon donut sticks wrapped in savory pork sausage, seasoned to perfection, and kissed with blueberry maple syrup, these bite-sized breakfast bombs bring the ultimate flavor explosion. Whether you're tailgating, brunching, or just want to impress, the Masterbuilt Gravity Series® Grill and Smoker makes it easy to nail every bite with precision heat and rich charcoal flavor.

Pro Tips

  • Use the Gravity Series®’s precision control to maintain steady temps throughout the smoke.

  • Crumble a donut and form it into a ball if you don’t have sticks—wrap it the same way.

  • Want crispy edges? Bump the grill to 325°F for the last 10 minutes.

Why Use the Gravity Series®?

The Gravity Series®' digital control panel lets you dial in and hold your ideal smoking temp with ease, while its charcoal-fed hopper delivers rich smoke flavor every time. From rendering sausage fat to caramelizing that sweet syrup glaze, this grill handles it all—hands-off, flavor-on.

McLemore Boys

Smoked Blueberry Breakfast Fatty

Portions: 4 people
Niveau:
Débutant
Méthode:
Fumé

Ingredients

  • Main

Instructions

  1. 01

    Set your Gravity Series® grill to 275°F using Masterbuilt Lump Charcoal and your preferred mild wood (apple or cherry recommended). This ensures low-and-slow heat with that unmistakable charcoal flavor.

  2. 02

    Lay down a sheet of wax paper. Flatten sausage into 8 rectangles, about 4x6 inches each. Place one donut stick on each, season with salt, pepper, and Apple Pie seasoning, then drizzle with blueberry maple syrup.

  3. 03

    Roll sausage around each donut stick into a sealed log, making sure the ends are enclosed. Season the outside as desired.

  4. 04

    Place the mini fatties over indirect heat. Smoke for 30 minutes, then drizzle with more syrup. Continue smoking for another 30 minutes (total of 1 hour), or until internal temp hits 160°F.

  5. 05

    Let rest briefly, then slice into 1-inch rounds. Finish with more syrup or a drizzle of South Carolina BBQ sauce for contrast.

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