Let me reiterate....I am a noooobie to smoking. Last week, I got a new IT meat thermo. Tested the accuracy by suspending the probe in a pan of boiling water. It read only 2 degrees off...210F vs 212F. My smoker thermo was checked, too, with the same thermo. My Masterbuilt 30" digital electric thermo read 275F, while the suspended probe read 282F. Last week, I made my 1st fatty out of Pork sausage, with cheese and sauteed veggies inside, wrapped in a bacon weave. Once the IT hit 165F, I removed it. Upon cutting it open, my wife looked at the pinkish color of the meat and exclaimed, "That isn't done." I protested, saying the IT was high enough to cook it. Anyway, she threw her slice in the oven for another 30 mins. Afterward, hers didn't look much different than mine, except a little darker. The rest of the fatty was consumed, by me alone, over the next few days with eggs in the mornings. Microwaved to heat. I, of course, did not get sick from undercooked meat. Fast forward to tonight. Another fatty was rolled up. This time with ground beef and cheese/sauteed veggies inside and wrapped in a bacon weave. On the smoker, at 225F for 2 1/2 hrs. The IT read 165F. Same thing, sliced open revealed the outer rim of meat, which was wrapped in a bacon weave, was pink. I stuck the thermo into the center section of meat. 170F!!! Again, she popped hers in the oven and I ate mine as is. So far (knock on wood), I'm fine...not feeling like I ate undercooked meat. My questions is, I guess: Will meat wrapped in bacon and smoked to 160IT, have a different color? Does the bacon have something to do with it? I just don't see how the IT can be 160F, yet outer roll not be cooked.