As I said I am going to be smoking some BBB for Christmas presents this year.
Info: using boston butt, will butterfly. Plan on using High Mountain. AMAZ pellet smoker. But was curious. What is the difference in the final product between cold smoking and the recipe from High Mountain which says cook at I think 140 degrees. I know fat renders at 85 degrees, so I do not want to render the fat, but is there a taste difference?
Also, if you want to add like brown sugar or anything else (seasonings like cracked pepper) do you add that as you cure or afterward when drying in the frig pre smoke.
Finally, I will be butterflying 3 five pound butts. In calculating smoke time, do I only go on the thickness of the thickest piece for all? I think the calculation is pounds X 1/4 =. That's for 1. Any change for additional pieces?
Finally, which preference is better in your opinion; hanging or flat on the grills.
I would so appreciate any feedback. And pulease! Pray for me and the recipients of my labors!!! LOL