Fatty Question

sigma man

Newbie

Original poster

Sep 9, 2006

9

10

North Central Texas

• Jan 31, 2007

• #1

I smoked my first fatties yesterday - four different types at the same time as I smoked some salmon fillets. I have a GOSM propane smoker (with water pan) which stayed at approximately 225 degrees. The salmon was removed when it reached about 145 degrees internally. The one fatty that was probed reached around 135 degrees but just stayed there. The total time in the smoker for the fatties was around 4 to 4 1/2 hours and they never 'finished'. Did I do something wrong?

Thanks for any help and/or suggestions.

Sigma Man

 

zardnok

Meat Mopper

OTBS Member

Aug 21, 2006

157

10

Shreveport La

• Jan 31, 2007

• #2

Hmmm, did you flip the fatty's after 90ish minutes? It shouldn't matter, but??? Only other thing I can think of is to verify your thermometers. No reason a fatty should not get done if you kept 225 for over 4 hours. It isn't like a butt or brisket with large connective tissues to break down, it is ground up.

Did you slice them? Did they appear to be done when sliced? How did they taste?

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Feb 1, 2007

• #3

Were they frozen before you smoked them?

 

bwsmith_2000

Master of the Pit

OTBS Member

Jul 9, 2005

1,350

13

Santa Rosa Beach, Florida

• Feb 1, 2007

• #4

Must be a thermometer problem. Use boiling water and check for the old 212* mark. If you were smoking at 225 - 250*, there is no way the fatties should not have come out perfect in about 3 hours + or -. Keep an eye on the internal temp of the fatty as well as the pit temp at the grill level.

 

sigma man

Newbie

Original poster

Thread starter

Sep 9, 2006

9

10

North Central Texas

• Feb 1, 2007

• #5

I did flip them at 90 minutes. I sliced one of them and it was not completely done. I finished it in the skillet after it was sliced. The temp of the smoker was from the gauge on the smoker, but I have used the smoker several times and this is the only time the meat has not progressed as expected and this time the salmon finished as expected. (I have used my Maverick thermometer to verify the smoker gauge recently and it was very close.) I had one of the four fatties probed and did watch it go up to around 135 degrees and sit there.

Thanks for the input. I will try them again and see what happens. After finishing them on the stove, they tasted wonderful. Nice and smoky.

Sigma Man

 

chris_harper

Master of the Pit

OTBS Member

Nov 21, 2006

1,546

11

Waco, TX

• Feb 2, 2007

• #6

i once had a fatty that was not done when i pulled it out of the smoker. i nuked it some and it was good.

 

cajunsmoker

Master of the Pit

OTBS Member

May 21, 2006

1,828

15

Monroe, La

• Feb 3, 2007

• #7

Must have been frozen in the center when you put it in the smoker. Otherwise it would have gotten up to temp in 4 hours.

 

pigcicles

Master of the Pit

OTBS Member

SMF Premier Member

Nov 25, 2006

2,533

16

Home

• Feb 3, 2007

• #8

That has to be the problem cajunsmoker, that's the only way the center wouldn't have gotten done after that long.

Keep Smokin

 

msmith

Master of the Pit

OTBS Member

Nov 22, 2006

1,227

13

Haltom City Tx

• Feb 3, 2007

• #9

That does sound like the problem, the last ones I smoked were done around the 3 hr mark.