Cold smoke pork butts or brisket???

Discussion in 'Pork' started by id2nv2nj2ca, Feb 20, 2016.

  1. id2nv2nj2ca

    id2nv2nj2ca Smoke Blower

    Sorry this isn't the beef forum, but I started with pork butts, so I hope this is OK.

    Just curious if anyone, when the temperature outside is low enough (35-40), has ever cold smoked any meats like pork butts or brisket, etc etc, so the smoke flavor gets into the meat more as I understand it's supposed to, and then add your rub and finish hot smoking it until it hits your desired IT?  I live in Southern California, so the chances of that being possible is slim to none, but just wondered if anyone has ever tried it before.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in the same boat as you are in Florida. If you don't inject or otherwise puncture the meat, that includes a temp probe. You could probably safely cold smoke a brisket or butt for a couple of hours. Then I would start hot smoking with the smoker running a little hotter than normal, 250-275 for a couple of hours then bring it back down to 225. Don't put a temp probe in the meat for a few hours. This only my opinion. This question would be better answered by Chef Jimmy J. If he doesn't see this in a few hours, then PM him.

  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'm fortunate enough to live in a location where the weather can be quite cool. I cold smoke pork chops, steaks, and even ahi tuna. The pork and steaks I vacuum pack and freeze to cook later. The tuna I do the day I want to eat it. For the pork and beef I usually cold smoke for 4-6 hours. Maintaining a temp below 40 at all times. The tuna only requires 2 hours. This is one of the only times I really clean the grates well before and after the smoking process.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    With larger cuts I do like Al mentions. I cold smoke for several hours and then move right into the hot smoke.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The key is keeping the smoker temp below 40°F. You can smoke as long as you want. Cold smoking " intact " raw meat other than poultry, at temps greater than 40° can be done for up to 4 hours but it is a good idea to carefully wash the meat, be liberal with the Salt and absolutely cook immediately at 225°F+. I have found you don't gain a whole lot more smoke flavor in a couple hours and you can much more safely accomplish the same extra smokiness by generating more smoke or adding a water pan to your smoker to maintain high humidity and keep the meat surface moist long enough to take on a heavier smoke...JJ

Share This Page