Originally Posted by martyleach
Thanks Moose but I have cooked a bunch of pastrami. This is a question of incorporating cold smoke into the pastrami prior to cooking. I've never done that before but will on Wednesday .....
I wondered if that is what you were getting at..... I've flavor smoked a lot of things in my Big and Little Chief box smokers, including commercially corned briskets. I guess it's not a true "cold" smoke, but if it's cold outside, I can only pull 150* out of them, so let's call it the low end of "hot smoking".
Most things I flavor smoke only are in the box for a couple of hours before going to another smoker, but I smoke corned briskets for at least 3 hours. I generally hang them so I don't have to open the lid. This is a non-corned brisket flat, but you get the idea.
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