I think you should cook to 160F, but for planning purposes (I am serving this at 9am, how long do you think a fatty made from 1lb sausage, bacon weave and modest stuffings would take? My default is to guess like 3 hours and put them on about 5:30 but is it likely to go longer?
Thanks
(feeding some young men Saturday AM)
Last edited by fracmeister; December 18, 2014, 06:42 AM.
Reason: typo
HC--- Yes I thought some of you might like the title. I will likely be doing 225F in the Yoder 640 with "whatever bag of pellets is on top" (my favorite wood).
John "JR"
Minnesota/ United States of America
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Let me know what you come up with, I smoke them all the time but it is always after something else comes off. I'll cook ribs and see there are a lot of coals left so I toss one on with the probe in and wait. I don't even monitor pit temp for them, though I have fallen asleep with one on, makes a giant briquette.
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