- Sep 18, 2023
- 88
- 57
So I started the smoking at 1pm @180° on my smoker but opened the door and let some heat out and it was between 145°-160° after 4 hours the IT 138° took the clip that keep the door open and I was still set at 180° and took the meat to 150°IT over the next hour. The meat tastes great a little dry I should have bumped it up after 2 hours. Non the less its not salty best meat I have made so far with everyone's help here. Thanks everyone next sausage in the morning. Jeff