Cold smoking BBB question

Discussion in 'Smoking Bacon' started by rangecop, Feb 27, 2012.

  1. I've got a 7lb butt covered with Hi Mtn Jerky Co. BBB dry cure.  Should I use my Traeger pellet grill and try to keep the heat below 200 and smoke to 140 internal or use my A Maze-N Smoker to cold smoke with no heat?  Ambient temperatures will probably be in the 40s-50s for the cold smoke.  Thanks
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    That really up to you.
    I like cold smoking it with AMNPS
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I'm betting you can do both if you like.  If properly cured a bit of cold smoke sure wouldn't hurt it.   Then you can bring it up to IT in the hot smoke
  4. smokinal

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

    It's a personal preference. A lot of guys like to eat it cold so they hot smoke it to 145. We cold smoke it & fry it up when we want some.
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I do like Al Blancher said I cold smoke for several hours then put some heat to it and get it done so we can use it on sandwiches or as snacks

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