Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
So I notice around here it says a lot that things have finished temperatures, that once they reach that tempurature they're done? So does that mean that once the meat reaches said temperature that I should pull it at that point or what?
Hi hope this helps:keep in mind the time to complete varies due cooker temp, weather conditions ect... This chart and other great info can be found on the free newsletter that Jeff offers.
Can anyone tell me the finishing temp for a fattie? I found the smoker temp and a time of 3 hrs. but was curious about the internal temp. Have been drooling over my keyboard and am threatening to make a store run
. Think I'll try the JD hot and sage. Thanks in advance :D ! Daun