Philly Cheese Steak Fatty has been on the smoker 260-275* for 2 hours and 45 minutes. When I cut into the Fatty the sausage still looked pinkish-redish. Is this normal or should it look greyish?
interior was darker (grey). It sure tasted done. Thanks to everyone for your responses. Wasn't sure if I had everyone eating raw sausage. But after reading replies, I feel safer now. Thank you, Thank you, Thank you
Yup---I would say that's a smoke ring.
Here's one of my favorites, and I'm seeing about the same thing: