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?
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?