I NEED FATTIE HELP

[Eddie]

Dose anyone know the internal temp for a fattie ?

Many thanks

Eddie

[Chris__M]

Regarding food safety, when in doubt, go with the worst case scenario. However, that may not be optimal for taste, of course.

The fatty will be mostly sausagemeat, so I would cook to an internal temp suitable for sausages.

I cooked mine to 170, and it was fine. However, it didn't have any fancy fillings in it.

[Eddie]

So anythigs above 175 should be fine.

Cheers bud

Eddie

[Eddie]

I ment to say "anything above 175 should be fine".

Yes, I have had a beer already.
Eddie

[LM600]

I go 165°F and then foil, wrap in a towel and leave to cool then slice.

[Steve]

165F is the minimum "safe" temp as already mentioned. Sausage meat will go a fair bit further before it starts to dry out. I try to grab it off as soon after 165 as possible.

[clairbare]

I wouldn't foil either - unless you like soggy bacon!

[Eddie]

Thankyou everyone on BBBQS that Came to the rescure once again.

Came out at 176f, rest for 15 mins. 1st slice , 2nd slice 3rd slice , 4th,5th 6th fu-k-ng good.

4 Racks, 2 beer can chicken and very large fatty all done on the Pro Q...

I Love BBQ

Eddie.

[Chris__M]

Great to hear. I really must try another one sometime.

[LM600]

I wouldn't foil either - unless you like soggy bacon!

I luuuurve soggy bacon!