thanks does the bacon get done enough or should i plan on browning and crisping in the oven i did my first one at 275 pit temp bacon was good not to crisp and not to soft i know i was way over on internal temp family didnt seem to mind i thought it could have been moister thanks again
I'll run my pit at 250 when doing a fatty and yeah the bacon will crisp up. Not break apart crispy like when you fry it, but very very firm. Not soggy at all. Just curious as to what kind of smoker you have and what thermometer your using.
I use the cheaper and thinner bacon for fatties and Abt's and it will crisp up as you smoke it and if it doesn't you can all ways crank up the smoker to 300 or more for the last 30 minutes or so. Or if you can you could throw it on the regular grill and crisp it up the bacon.
i agree always use the thin bacon and it comes out fine, but i would disagree with internal temps as they will vary upon what you have in the middle and how much stuffing is in the middle, i would be more concerned with the temp of the sausage than the middle
If your internal temp is 160 or above your sausage on the outside is done. There really isn't anything you can put in the middle that would need to be smoked to over 160 unless you just wanted to. Safe to eat over 160 internal. If bacon hasn't crisped up by the time internal hits 160 you can slip it under the broiler or over the grill for a few minutes to finish it up.
It's important to get the internal to 160 because as you are smoking the fatty... the sausage is breaking down mixing juices with whatever you have stuffed it with making it necessary to bring the internal to at least 160.