• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cold smoking pork butt and brisket

tinyrv

Newbie
15
10
Joined Nov 19, 2009
I was at BBQ in Waimea on the big Island Hawaii, great food by the way I was able to ask the pit master some questions and he mentioned that he cold smoked his pork butt and brisket for a few hours before starting the heat. I would like to give it a try just wanted to see what you all think?

Thanks
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
47,625
8,173
Joined Jun 22, 2009
What about the 40-140-4 rule. It sounds dangerous to me. You need to explain how he did it. I wouldn't eat anything like that. He must have left something out, or was BSing you.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


I'm not to sure about that. Like Al I'm worried about the 4 hour rule. I really can't say for sure but I'm sure Bbally or Pops or someone else alot more qualified will show up before too long.
 

pignit

Master of the Pit
OTBS Member
SMF Premier Member
1,928
28
Joined Nov 3, 2008
There wouldn't be anything for me to worry about because I wouldn't do it or eat it. There is no way I would eat pork that was cold smoked for 1, 2 or 3+ hours.... unless it was kept below 40 degrees during the process. If meat isn't cured.... you can't cold smoke it. They do a lot of things in other places that I wouldn't do. I don't think my stomach would be up to it. You may do it, eat it and survive but your putting anyone else that eats it at risk too. There are valid reasons... even if designed for the masses.... for the 40 to 140 in 4 hours or less rule. I would suggest staying within known guidelines for food safety especially when you feed it to others.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
62
Joined Oct 17, 2009
I wouldn't do it especially thinking that most of there hogs are wild.
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
73
Joined Jul 26, 2009
The only way that could work is if they had a referigerated smoker with some kind of smoke generator. Otherwise I like the others would have to do a pass  
 

jirodriguez

Master of the Pit
OTBS Member
SMF Premier Member
4,653
138
Joined Jun 5, 2009
I work with a guy from Hawaii and he mentioned a similar smoking method as well. He said his family would do strips of hanging pork in a smoke house, then apply smoke via a fire pit with a tube going into the smoke house for a couple of hours. Then toss it in the fridge, and when you wanted to eat it you would cut off a couple of slices and fry them up in a pan.

Apperantly it is a fairly common practice over there, but I am not familiar with all the details.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.