I smoked a couple of fatties the other day, smoked them at 235-250 degrees for about 2.5 hours or so. After the internal temp got to 155 I looked at them for the first time and the bacon wrap was just slightly browned from the smoke and only cooked half of the way through! How do I get it so the bacon has a nice crisp to it and cooked all the way through? It was good don't get me wrong but I would like the bacon to be cooked a little more! Do I need it to be higher temp or just smoke it for longer at a lower temp? Thanks in advance.
