Question about FATTIES?

Discussion in 'Fatties' started by thadoc, Nov 24, 2009.

  1. thadoc

    thadoc Smoke Blower

    I smoked a couple of fatties the other day, smoked them at 235-250 degrees for about 2.5 hours or so. After the internal temp got to 155 I looked at them for the first time and the bacon wrap was just slightly browned from the smoke and only cooked half of the way through! How do I get it so the bacon has a nice crisp to it and cooked all the way through? It was good don't get me wrong but I would like the bacon to be cooked a little more! Do I need it to be higher temp or just smoke it for longer at a lower temp? Thanks in advance.
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    You could partially cook the bacon before wrapping the fatty. Come to think of it, the bacon on mine was never crisp either. I like it either way.
     

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