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Fattie help

Marlin DarlinMarlin Darlin Posts: 87
edited 11:20AM in EggHead Forum
I put two fatties on to smoke at 12:00. It's now 4:00 and the temp has not moved from 153 for the last 45 min. Dome temp has been constant at 250. Should I take them off and foil or keep going till 170? Thanks, Janet


  • hankhank Posts: 84
    Best not to take chances with pork. Assuming your thermometers are all calibrated, I say open the vents up a bit...300 or so, and see if you get a rise on the meat temp.
  • FidelFidel Posts: 10,172
    Marlin Darlin,[p]Keep them going. They'll get there.
  • Celtic WolfCeltic Wolf Posts: 9,773
    Marlin Darlin,[p] You are in a fattie plateau. Goodness is happening now.[p]Leave them be :)[p]
  • Celtic Wolf,
    Thanks for the help! I'm brining some fresh wahoo to put on after the fatties come off and rolling some sushi to pass the time. Janet

  • Marlin Darlin,
    have you ever calibrated your dome and meat thermometer?

  • hankhank Posts: 84
    Four hours is still about twice what I would expect a fattie to take. One factor might be the temp of the fattie when it went on. As with almost all of the meat I cook, I try to let it come close to room temp first (covered and not out for long). I leave the sausage pack out for a bit, and when it is just cool, I stuff it and dust it. By then it's basically room temp from the handling.

    Just a thought. Not sure how you handled yours.
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