Good morning, Last night I rolled up a 50/50 ground round, spicy pork fatty and stuffed them with various goodies, made a bacon weave and popped it back in the fridge and I'm getting ready to throw it on the smoke today.
My two questions are
1.what core temp are we looking for? None of the stuffings will require cooking.
2. do you slip that temp probe into the core of the stuffing?