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First fattie results

post #1 of 8
Thread Starter 
Well here it is guys a couple pictures of my first attempt of a "chicken cordon bleu" fattie. I smoked it for around 3 hours at 225 with hickory. Got one question for you, I'm pretty sure it's cooked all the way through so is that pink just smoke ring? If so isn't smoke ring supposed to be just a thin line?


post #2 of 8
Looks great!


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post #3 of 8

It looks great to me! Did you check the IT with a trusted thermometer!  As for smoke ring, you did not say what kind of smoker you are using.

 

   Mike

post #4 of 8
Thread Starter 

yes i used a thermometer i cooked to about 175 internal temp and i use a masterbuilt 30 inch electric

post #5 of 8
I have cooked many fatties. My experience is that the inside is done before the bacon on the outside is. To be sure as long as the IT is 160-165 you r good to go.
post #6 of 8
Thread Starter 

oh ok so i should have been plenty safe then even with it being chicken

post #7 of 8
Yep. I have fatties on the UDS as we speak. The IT is 165 and the bacon is not ready at all.
post #8 of 8
I love a Fattie!! great job!
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