Question on cured Boston butt

[franko]

Will a cured Boston butt take on smoke better when cold smoked or hot smoked?

 

[daveomak]

...........

 

[browneyesvictim]

I like to cold smoke first, then finish cooking to IT with smoke.

 

[SmokinAl]

If your talking about making buckboard bacon, I would recommend cold smoking it.
Al

 

[franko]

If your talking about making buckboard bacon, I would recommend cold smoking it.
Al

How long do you keep the smoke rolling? (Using an amps

If your talking about making buckboard bacon, I would recommend cold smoking it.
Al

 

[franko]

How long do you cold smoke it? (I use an amnps)

 

[SmokinAl]

I cold smoke mine for 10-12 hours.
Al

 

[foamheart]

I warm smoke, simply because its my best option. Where I live, we might get two weeks of jacket weather in a normal year so cold smoking is pretty much a non-option. I sauy warm smoking because its not hot and its not cold. I don't start appling smoke to about 85 degrees IT (Internal Temperature) then I try to maintain 110 to 120 IT. Then I smoke cured meat as long as I want and uncured 4 hours or less then back in the reefer to cool down. I learned from the Bear that this can be dome multiple times and boy to people like it! But its up to you how far you want to go. Remember more smoke may not always be the best way to go.

https://www.smokingmeatforums.com/threads/deboned-picnic-ham-foamheart.273193/

BTW I have a but curing in the project reefer now, be ready next week.

IMHO the real secret, I learned from Woodcutter, is get establish a really good pellicle before smoking. It makes everything come out with a beautiful coloring.

 

[Bearcarver]

Will a cured Boston butt take on smoke better when cold smoked or hot smoked?

I have found, by far the best way to smoke "Buckboard Bacon" is to "Warm Smoke" it.
A warm "Pellicled" piece of meat seems to take on smoke better & faster than a cold clammy piece of meat, so my favorite way is to hold the temp down, but above 100° long enough to get good smoke on it.
Then jack it up to a high enough Temp to finish it at 145-150°, so I can eat it cold or warm it before eating.
BTW: I do the same thing for Canadian Bacon.

Link to one of Mine:
Buckboard Bacon (Step by Step)

Bear

 

[franko]

Looks like either way will turn out ok as long as there is a good pellicle. (6 one, half a dozen the other) lol.
Rinse, soak, pat dry and overnight in the fridge it goes. I'll send pics.
Thanks for the info.

 

[Bearcarver]

Looks like either way will turn out ok as long as there is a good pellicle. (6 one, half a dozen the other) lol.
Rinse, soak, pat dry and overnight in the fridge it goes. I'll send pics.
Thanks for the info.

If it doesn't get a Pellicle (Dry & Tacky) overnight in the fridge (uncovered), you can either put it in front of a fan for a couple hours before smoking, or put it in the smoker at about 140°-150° for an hour without smoke, before adding the Smoke. That should get a good Pellicle.

Bear

 

[franko]

Thanks, much.

 

[chef jimmyj]

Cold Smoking temps vary greatly, depending on Expert asked. Some say under 90. Others, less than 140 and combinations of everything in between 40 and 140°F. Purely from a Safety standpoint...Cold smoking is considered 40° to 180°F, and meat should be cured. 180°+ is Hot smoking and can be applied to any meat. The most quoted Cold smoking temp range around here is 100° to 170°F. This range forms a pellicle, allows good smoke penetration. Cooks meat to the 145-150° IT that allows eating without further cooking. And, keeps sausage under 180 so there is no rendering of fat, aka Fat Out, during the smoke...JJ

 

[Bearcarver]

Cold Smoking temps vary greatly, depending on Expert asked. Some say under 90. Others, less than 140 and combinations of everything in between 40 and 140°F. Purely from a Safety standpoint...Cold smoking is considered 40° to 180°F, and meat should be cured. 180°+ is Hot smoking and can be applied to any meat. The most quoted Cold smoking temp range around here is 100° to 170°F. This range forms a pellicle, allows good smoke penetration. Cooks meat to the 145-150° IT that allows eating without further cooking. And, keeps sausage under 180 so there is no rendering of fat, aka Fat Out, during the smoke...JJ

Great Explanation, Jimmy!!
Thanks,
Bear

 

[chef jimmyj]

Anytime. Glad to help...JJ