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I.T. to smoke a fatty?

post #1 of 6
Thread Starter 
Is there a general range in which to smoke your fatty to? I looked at a bunch of threqda and cant seem to find this out.
post #2 of 6

165 IT is a general rule.

post #3 of 6
Yup, 165° and it's fairly important as you're dealing with ground meat.
post #4 of 6
Thread Starter 
Thanks guys sounds good.
post #5 of 6
Straight from the horses mouth:

What Cooking Temperatures Didn’t Change?
Ground Meats: This change does not apply to ground meats, including beef, veal, lamb, and pork, which should be cooked to 160 ºF and do not require a rest time.
Poultry: The safe cooking temperature for all poultry products, including ground chicken and turkey, stays the same at 165 ºF.
post #6 of 6
Whoops, good catch Case. Had it in my head that all ground meat was 165°, but that's just ground poultry.
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