Hey guys, I have finally smoked my pork, poultry, and beef. The only thing left on my list is a Fattie. I am going to make a cheese steak fattie (ribeye, onion, pepper, cheese). I have read up on them but the only question I have is about the temp that you pull it. I am going to use turkey sausage (any suggestions?). Do i go by the temp of the inside of the fattie? I assume when the filling reaches the desired temp the outside is cooked.