Cold smoking in WI

smoke14

Newbie

Original poster

Mar 1, 2013

3

10

Tigerton WI

• Mar 1, 2013

• #1

Hello all, a comfortable 30 degrees here in the great white north. I have used an old refrigerator with a cold smoke box off to the side for a few years that I made. Now I just bought a Masterbuilt 30" electric digital smoker. I have a #4 pork butt ready to go for Saturday. I brined it for 24hrs, now its rubbed down for next 24hrs. I plan on smoking it at 200 degrees for about 7-8hrs than wrapping and putting in cooler. Combo cherry/hickory smoke. Looking forward to reading about everyones experiences!

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Mar 2, 2013

• #2

Cool! Be sure to check in over at Roll call so we can give you a proper welcome.

http://www.smokingmeatforums.com/f/133/roll-call

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Mar 2, 2013

• #3

Sounds like you've done your research. I'd make sure to bring the internal temp around 200 or 205F before foiling. You may be better to smoke it 10-15° F hotter, around 220°F - 225°F.  I like to rotate my foiled/cooler'd pp every hour to let the juices flow.

Good luck, let's see some pics!!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Mar 2, 2013

• #4

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Mar 2, 2013

• #5

Hi S-14,

 

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

 

garyt

Smoking Fanatic

Apr 6, 2007

782

12

54455

• Mar 2, 2013

• #6

Welcome to the forum, I am over in Wausau, not too far away
 

 

mossymo

Master of the Pit

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• Mar 2, 2013

• #7

Glad you joined us smoke14! :welcome1: from North Dakota!

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Mar 2, 2013

• #8

 to SMF!  We are so glad you joined us! You are going to love it here.

If you need any help roaming around the forums...just holler.  Will be glad to help out!

Kat

 

lilricky

Smoke Blower

Feb 13, 2011

88

12

Tigerton, Wisconsin

• Mar 3, 2013

• #9

welcome smoke 14. i know this guy who lives one block over from you that likes pulled pork. you should take him a sample

 

smoke14

Newbie

Original poster

Thread starter

Mar 1, 2013

3

10

Tigerton WI

• Mar 3, 2013

• #10

image.jpg

• smoke14
• Mar 3, 2013

Here is pic of final product. Shoulda bumped heat up a little bit. Did quite fully pull apart. Taste was spot on though. Thanks for the warm welcomes!