Separate names with a comma.
Discussion in 'Fatties' started by pandemonium, Nov 7, 2009.
maybe someone can add that info to the sticky? i can find the info anywhere?
165 or higher
thanks have a bacon egg and cheese one smoking mmm
Ive never taken temp on any of my fatty's. I just smoke it at 225-250 for at least 3 but no more than 4 hours and pull em off. I usually do them by sight. I wait for the bacon to become nice and dark brown and crispy. But thats just my taste. Good luck! I LOVE a good fatty!!
What he said.
Well, it's not too late to start. Although I would say at those times and temps you'll probably be okay. Nice to be sure though. Only takes a seconds and it beats the hell out of crapping it out at high velocity the next day.
LOL!!! Your right Dave. I like to enjoy my meat. Not just rent it for a short period of time.....
I have always taken my fatties to atleast 165 is a good safe temp. Also you have to make sure what you stuff inside the fattie is atleast par cooked if not cooked all the way too.
I usually take mine to about 165°...it takes about 2 hours.