Originally Posted by BigGQWesty
Did you use a finish temp or just went with time??
I just went with time, two hours at 275 and it was fully cooked. I even the thick part in the center I tested, for that guest that always questions the chicken, after a ten minute rest time came up at 165F. Now for me where the bacon overlapped the part underneath was cooked though lacked the crispness of the outer layer of bacon, myself I am not fond of that softer bacon texture. Nest time I think I will try over coming the issue by making sure the overlap is on the bottom of the fattie in hopes to crisps more. Otherwise a quick crisp up on the grill I guess. AnNy suggestions out there from more experienced fattie smokers?