So I plan on smoking my first fatty this weekend but have a couple questions.
First, how do I probe this thing? Just stick it into the middle or do I need to try to get it in the meat?
Second, is 165 the preferred IT to take it off at?
And third/finally, has anyone ever used beef and sausage? I was thinking about mixing them together or I've read about doing layers?
Looking forward to posting some Q-view...
First, how do I probe this thing? Just stick it into the middle or do I need to try to get it in the meat?
Second, is 165 the preferred IT to take it off at?
And third/finally, has anyone ever used beef and sausage? I was thinking about mixing them together or I've read about doing layers?
Looking forward to posting some Q-view...