Quote:
Originally Posted by JiveTurkey
The smoke ring will be on the outter edge of the fattie. The pink ring in your pic looks like the meat didn't cook all the way. Maybe when you checked temp it didn't go all the way to the center.
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That's what I thought. I mean, I have smoked stuff before in an old Brinkmann, or whatever brand. That sausage just didn't look done to me.
How do you guys check a fatty with a meat therm? I tried just barely pushing it into the top layer past the bacon, tried the middle, where it was obviously mainly cheese and peppers, then tried to go all the way through and just barely pierce the bottom. Everywhere I had the probe it read 175+. I was gonna take it off at 165, but the time I checked it prior to that, it was about 155-160, then when I checked again it had jumped to 175 or a little over.
Anyway, since I couldn't prove otherwise, I ate a bit of it, and it was good, but I just wasn't convinced the sausage was done.
