Little help on temp.

Discussion in 'Fatties' started by scriprp, Aug 15, 2009.

  1. What's the best temp to take the fatty off 170ish?
     
  2. forluvofsmoke

    forluvofsmoke OTBS Member

    Yep! (Safe temp for ground pork)

    Eric
     
  3. pignit

    pignit OTBS Member SMF Premier Member

    Anything over 160 and your good to go.
     
  4. I shoot for 170 with mine. If you want to crisp up your bacon, you can take your box temp up to 300* for the last 15-30 minutes.
     
  5. forluvofsmoke

    forluvofsmoke OTBS Member

    Sure can...if so, do it a bit early on I/T...maybe 3-4*...then it'll be up to temp when the bacon is crisp.

    Eric
     
  6. What do you guys recommend once it comes off. Wrap it in foil and let it rest, then through it in the frige for in the morning. Thanks for the advice so far!
     
  7. richoso1

    richoso1 OTBS Member SMF Premier Member

    I'd let it rest, then foil it before it goes in the fridge. Just a difference in the outer texture.
     
  8. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    I take it too anything above 165 is fine. Then foil it and let it rest for 30-45 minutes and I don't know about throwing it in the refrig we just dig in after the Q of course.
     
  9. fourthwind

    fourthwind OTBS Member SMF Premier Member

    I pull mine at 160 and then grill to really crisp the outside. The internal is usually 165 to 170 after grilling the bacon crisp. Just personal taste preference of my family.
     

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