For this cook you’ll need a Plate Setter, Water Pan, and a Digital Thermometer.

BGE Set Up

Indirect with the Plate Setter on the Fire Ring, legs facing up.  Water Pan beneath meat. Smoking wood of choice.

Dome Temp

Cook at a dome temperature of 225 – 250F

The Cook

Smoke until the internal temp is at least 160F. About 60 minutes. Optional glaze with BBQ sauce at 40 minute mark.


  • Jimmy Dean Breakfast Sausage
  • BBQ Seasoning
  • BBQ Sauce (Optional)
  • Smoking Wood of Choice


Carefully snip the end off a package of Jimmy Dean breakfast sausage, and squeeze it out. Try to maintain the tubular shape, but you can always reform it by hand if it gets a little messed up. Once you have the raw fatty out of the package, liberally season with the BBQ rub of your choice. My go-to for this recipe is Dizzy Pig’s Swamp Venom for that extra little bite. After you have seasoned the fatty, insert your digital thermometer into the thickest section. Prep work done!

BGE Configuration

We are slow smoking these breakfast fatties, so set your Egg up to cook Indirect. Place the Plate Setter on the Fire Ring with the legs facing up. On top of the Plate Setter, place your Water Pan (filled with water). Last, place the cooking grate on top of the Plate Setter.

The Cook

Before putting the fatty on, make sure the smoke coming out of the Egg is “Sweet Blue” and NOT thick white smoke. This is the key to great tasting smoke flavor. Stabilize the Dome temperature to 225 – 250F, and put the fatty on the Egg.

Once the fatty is on the Egg, close the Dome and smoke ’em until your digital thermometer reads at least 160F. This should take approximately 60 minutes.

To get an extra layer of flavor, brush the fatty with your favorite BBQ sauce at the 40 minute mark. The sauce will caramelize nicely and add an extra kick.

Pull it off the Egg at 160F, giving it a few minutes to settle. Then, slice and serve on an English muffin (or biscuit) topped with a fried egg. What a delicious breakfast!

Additional Notes

This simple recipe is a great way to enjoy a nice weekend breakfast. And the best part is that the leftovers stay for several days (thanks, Jimmy Dean!) and they reheat very well on the stovetop. When I want to make this recipe, I’ll make a few fatties at once so that I have an easy and delicious breakfast for the next several days!

This recipe is so simple that you can throw a fatty on the grill during other cooks too! Going to be smoking a pork shoulder or brisket over night? Throw a fatty on in the morning and treat yourself to a nice breakfast!

There are more complex methods for a Big Green Egg fatty; bacon weaves, stuffed with veggies or cheese, etc. This is a super simple way to get that smoked sausage flavor, and doesn’t require much prep time at all. I hope you enjoy!