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Yeah, I'm doing something like that for my offset this weekend hopefully. Have a 14 lb belly ready for cold smoke. Planning on 24 hours of smoke, 3 x 8 hr sessions.

I just took delivery of their AMNPS for cold smokes, don't need it for hot smokes since I only use wood for fuel. Are you all using the pellet or dust version? Have you tried lighting both ends?

Super/Ctufano, In a masterbuilt electric, you may want to try an external smoke generator. Something like what a-maze-n, Smoke Daddy, Bradley, etc sells. You can get looong smokes out of them compared to adding chips. Nate

Thanks! I had a time crunch so it was only in the curing brine for 5 days. Even injecting 10% w/w the nitrite still missed a spot. There was a smaller than dime size area in the middle of the point end of the brisket that didn't see cure. No biggie, just looked weird. Next time I would plan...

Smoked meatloaf is soon on my list for sure. Just waiting for the pork belly to cure so we can wrap the meatloaf. Made my first Pastrami from a packer brisket...turned out awesome. Homemade sauerkraut, marble rye and thousand island dressing to compliment. Store bought cheese though, womp...

How about some cure brined, tied, rubbed, smoked and sliced lunch meat? Or some cracklins...