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Old 12-31-2011, 06:05 PM   #1
Found some matches.
Join Date: 09-01-11
Location: Cool, California
Default Popped the Fatty

Hey all, was hoping to get some input on this...
When I check the internal temp on the fatty and then pull the thermometer it the fatty starts gushing fatty juice. Is this good or bad ? I am guessing it would be better if there weren't leaks and all the juice was contained. I may just leave the thermometer in until the whole thing cools from now on. Anyhow, any Brethren input appreciated.
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Old 12-31-2011, 06:46 PM   #2
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Join Date: 02-21-09
Location: Wausau, Wi

i always stick mine from the top so i figure i'm just releiving the pressure and the sausage will act as a bowel and keep enough juice inside. havn't had a dry one yet.
KCBS memeber, B.B.Q judge & competitor / 1 weber, 1 ofset, 1 smoker and 1 U.D.S. (so far)
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Old 12-31-2011, 07:51 PM   #3
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Join Date: 12-11-07
Location: Jefferson City, MO

not sure you can dry a fatty out
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Old 12-31-2011, 07:58 PM   #4
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Join Date: 05-23-11
Location: South, Texas

Only way to dry out a fattie is to over cook it.
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Old 12-31-2011, 08:04 PM   #5
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Join Date: 12-17-10
Location: Pleasanton, Ca

I usually use a meat probe and just leave it in or wait a couple hours till I know it's done. Kinda hard to go wrong with a fattie. It will start to darken up and shrink a little bit when it's done.
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
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