I cured my 1st BBB for 8 days and today, I'm gonna smoke this batch in my MES @ 150* until the internal temps up to 120* or so and do a test fry. Hopefully I can get about 6 hours of smoking.
Smoked my SB under 125* in my MES for 6 1/2 hours and it turned out awesome.
I get why you run CB up to 160*, so you can eat without cooking it first, but is there an advantage/disadvantage to cold or hot smoking BBB?
We're gonna fry it up anyway, so I'm more concerned about the flavor, than the internal temps.
I've read numerous posts on smoking BBB and it seems most guys are "Hot" Smoking" BBB, but I may be wrong.
THANKS!
Todd
Smoked my SB under 125* in my MES for 6 1/2 hours and it turned out awesome.
I get why you run CB up to 160*, so you can eat without cooking it first, but is there an advantage/disadvantage to cold or hot smoking BBB?
We're gonna fry it up anyway, so I'm more concerned about the flavor, than the internal temps.
I've read numerous posts on smoking BBB and it seems most guys are "Hot" Smoking" BBB, but I may be wrong.
THANKS!
Todd