Philly Cheese steak Fatty HELP

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austin buckeye

Smoke Blower
Original poster
May 29, 2014
102
33
Austin TX
Question. 

Philly Cheese Steak Fatty has been on the smoker 260-275* for 2 hours and 45 minutes. When I cut into the Fatty the sausage still looked pinkish-redish.  Is this normal or should it look greyish?
 
Did you take a temp of it? It should be done thou.
 
at that temp (with an accurate therm)... it's more than done.... color doesn't bother me if accurate therm says it's done ...
 
Last edited:
I had used my maverick 733. My concern was when I inserted the probe, I took the internal temp of the cheese steak. I also had a jalapeño popper fatty that reflected the same IT. So the probe went through the sausage into the "filling". However, as long as you say it was done. It was kindz of a moot point anyway, they disappeared as soon as I cut them in portions. I hope they don't get ill. :devil:
 
Was the whole interior Pink--Red, or mostly the outer portion??

Sounds like it could be your Smoke Ring.

Bear
 
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