Hey All, good morning.
Prepped 2 fatties last night for smoking today (QView will be up later). My question is this, I know I'm looking for an internal of 165-170 for the pork sausage but at what time / temp combination. 2 hours @ 240, 3 hours @ 225, etc. Want to eat at 5, so am thinking of putting them on at 2 just to be safe..
When they are done, am rolling them in fresh pizza dough to bake in oven, yes they are "pizza fatties" stuffed with provolone, mozzarella, onions, mushrooms and pepperoni. We will have marinara on the side when they come out of the oven, Yes my wife even did the bacon weave, like I said QView later.