Print Page - Help! Questions on the Fatty

Title: Help! Questions on the Fatty
Post by: seemore on February 08, 2009, 02:22:27 PM

Without doing all of my research, I made this Fatty and stuck it in the smoker.
How long should I leave it?
It has been in there for three hours so far, at 225 degrees, and currently has an IT of 145.
Seemore

Title: Re: Help! Questions on the Fatty
Post by: FLBentRider on February 08, 2009, 02:26:39 PM

I take ground meat to 160-165F.

Title: Re: Help! Questions on the Fatty
Post by: NePaSmoKer on February 08, 2009, 02:28:31 PM

Did you use pork. If so the IT should be atleast between 160 and 170*

nepas

Title: Re: Help! Questions on the Fatty
Post by: seemore on February 08, 2009, 02:37:21 PM

Thanks, FLB and Nepas! It is ground pork, so we will leave it in until 170.

Title: Re: Help! Questions on the Fatty
Post by: Smokin Soon on February 08, 2009, 03:10:16 PM

Seemore, don't forget the pics!.........Fatty's Rule!

Title: Re: Help! Questions on the Fatty
Post by: seemore on February 08, 2009, 04:03:11 PM

SS, we just sent a picture out on the original post! It is FANTASTIC!
You are so right: Fattys RULE!

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: seemore on February 08, 2009, 02:22:27 PM