Kent H. wrote:
> This is true smoking,and is followed by cooking, as it should. I have a
> Luhr Jensen and swear by the same method. I think you have to cure most
> meat with a dry rub or with brining with fowl and fish, if you're going
> to leave in at that low a temp for a long time. I have brined
> Turkey,smoked for 12 hours following,and cooked in the Weber following.
> I'm interested that you cold smoke red meat for a long time without any
> spoilage. Do you dry rub or salt to combat this? How long do you leave
> brisket in the smoker at what temp. before putting it into the Weber?
> Luhr Jensen is clear about fish and fowl, ut not at all clear about red
> meat.
> Cheers,
> Kent
>

Doesn't seem to be any tradition of cold smoking red meats, that I know
of, other than for jerky, and the plate, aka belly, for pastrami. The
belly is brined before it's smoked, and then, after smoking, steamed to
cook it immediately before serving or at least before slicing, in the
traditional method of making pastrami as best I've been able to figure
it out.