Fatty pull temp

Powak

Smokin a simple fatty today. Just a Jimmy Dean Hot sausage log, little mustard slathered and some rub. What temp do you guys pull these at? I see 160° on google but I want to make sure there’s no pink, it’s not wet and there’s a crust.

Langner91

I would go 160°F IT because it is ground meat.  I am sure you won't die at lower temps, but I tend to stick to the 160°F recommendation.

If it were a fresh ground beef meatloaf, I would cheat a bit, but not on pork.  And, if you are not wanting any pink, I think 160°F-165°F is your best bet.

Powak

Langner91 said:

I would go 160°F IT because it is ground meat.  I am sure you won't die at lower temps, but I tend to stick to the 160°F recommendation.

If it were a fresh ground beef meatloaf, I would cheat a bit, but not on pork.  And, if you are not wanting any pink, I think 160°F-165°F is your best bet.

Excellent! Than that’s what I’ll do.

Powak

caliking

Looks like you nailed it. 

Powak

caliking said:

Looks like you nailed it. 

Man that’s some tasty! 

Thatgrimguy

Langner91 said:

I would go 160°F IT because it is ground meat.  I am sure you won't die at lower temps, but I tend to stick to the 160°F recommendation.

If it were a fresh ground beef meatloaf, I would cheat a bit, but not on pork.  And, if you are not wanting any pink, I think 160°F-165°F is your best bet.

I pull my fatties at 155 and they rise into the 160s.

Interesting, Beef isn't USDA safe till 160 and pork is USDA safe at 145. I would definitly take more risk with pork than beef.

On fatties I like to take them higher because I'm usually serving the bulk of it in rotel dip. Smoked fatty rotel is the dip of kings!!

Grumps

I thought that the "safeness" was due to the potential bacteria, not to the type of meat. The primary bacteria of concern is likely to be e. coli which should be killed at 160 degrees. With any ground meat the bacteria can get to the inside of the meat, so it seems that any ground meat should be cooked to 160 degrees to ensure safety.

lkapigian

That’s beautiful!!!

never measured the temp if my fatty when I pulled it   Just when it was done 

Powak

lkapigian said:

That’s beautiful!!!

never measured the temp if my fatty when I pulled it   Just when it was done 

Thanks! It was really good! Sliced it up and browned it in the pan for breakfast burritos this morning.

wps456

I have never heard of smoking a breakfast sausage log but I will be trying it soon. Sounds awesome and I'm assuming it'll not be as greasy as cooking in the skillet.

wps456

Also, what smoke temp, wood and about how long did it take? I would assume hickory at 225-250 but more curious as to about how long it took.
Thanks

Powak

wps456 said:

Also, what smoke temp, wood and about how long did it take? I would assume hickory at 225-250 but more curious as to about how long it took.
Thanks

I used a little cherry. Ran about 235-250 for 2.9 hours. 

Powak

wps456 said:

I have never heard of smoking a breakfast sausage log but I will be trying it soon. Sounds awesome and I'm assuming it'll not be as greasy as cooking in the skillet.

wps456 said:

I have never heard of smoking a breakfast sausage log but I will be trying it soon. Sounds awesome and I'm assuming it'll not be as greasy as cooking in the skillet.

Definitely not as greasy as cooking in a skillet. It was really good actually. The next day I sliced it into wheels and browned em up on my skillet. No grease left in them really. I was impressed. Just just a few slivers of cherry so the smoke was very light. Had a nice smoke ring too though.