So I am new to all of this... smoking in general (picking up my first smoker tonight) I have been grilling for over 10 years now and just got the itch to smoke.... but what is the secret to cutting these fatties once they are done?? I would think the bacon would rip/crumble depending on its "doneness"??
Also, is it safe to just go with an internal temperature on these? Given that everything on the inside does not have to be cooked or is already pre-cooked.. .say go with an internal of 165 or whats the secret?