its been a while since I smoked a fatty. I am using ground pork. What temp should I go to. Thanks.
I always go to 165f for any thing to be safe. The guide lines have changed for some things, but I'd rather be safe then sorry even when they change; especially with ground meat of any kind.Thanks Tom. I was hoping you would say that. Lol
It's almost impossible to dry out a fattie.
Al
Ha I love that.Unless you are me... LOL!
I think I got it from my Mom, she could burn water. :rolleyes: