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First fattie results

skizz

Newbie
14
10
Joined Jan 7, 2014
Well here it is guys a couple pictures of my first attempt of a "chicken cordon bleu" fattie. I smoked it for around 3 hours at 225 with hickory. Got one question for you, I'm pretty sure it's cooked all the way through so is that pink just smoke ring? If so isn't smoke ring supposed to be just a thin line?

 

so ms smoker

Master of the Pit
OTBS Member
Group Lead
1,875
41
Joined Dec 20, 2010
It looks great to me! Did you check the IT with a trusted thermometer!  As for smoke ring, you did not say what kind of smoker you are using.

   Mike
 

skizz

Newbie
14
10
Joined Jan 7, 2014
yes i used a thermometer i cooked to about 175 internal temp and i use a masterbuilt 30 inch electric
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
I have cooked many fatties. My experience is that the inside is done before the bacon on the outside is. To be sure as long as the IT is 160-165 you r good to go.
 

skizz

Newbie
14
10
Joined Jan 7, 2014
oh ok so i should have been plenty safe then even with it being chicken
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
Yep. I have fatties on the UDS as we speak. The IT is 165 and the bacon is not ready at all.
 

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