Still pretty new to using my smoker. Would love to make a couple of these this weekend, but have a few questions. It appeared that some of the recipes were without the bacon wrap. Just curious if it is by preference or if the bacon wrap is essential to holding the fattie together. Should these be smoked at 250 to an IT of 165? Lastly, I know it wont all be eaten in one sitting. Are these good to refrigerate and eat later? Thanks for all the help. I will certainly post pics this weekend.