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.
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.