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SmokinAl, Thanks! I had a feeling I pulled it a little early. Maybe I followed tje wrong recipe. The recipes out there are all over the map. Still tastes good, and it won't go to waste.

Hey guys, I need a little input! I bought a 9.1# packaged brisket from Stater Bros., seasoned it with a rub, put it in a foil covered tray in the fridge, and let it sit overnight. I pre-heated my smokehouse to 140 degrees, put the brisket in, also put a water pot in there as well, and then...

Thanks SmokinAl!

Custom Built Smokehouse T & G Cedar Siding T & G Pine Siding (Only a couple boards here & there for looks) Redwood Trim Reclaimed Wood Repurposed Wood 2 x 4 Framing (5) 7/8" Dowel Rods for Hanging Meat Large Heavy Gauge Expanded Sheet Shelf Heavy Gauge Expanded Sheet Base Shelf (Sits on...

AB Canuck, If you are in freezing temps trying to hot smoke, I would definitely be building my smokehouse with insulation, and line the interior framing with metal sheet, or T & G cedar boards so you don't lose much heat. If your fire/oven is remote, I would be looking to use double wall pipe...

Sounds like it will turn out great once everything is in place. Good Luck!

Killerque, Forgot to mention that I do keep my barrel stove door cracked open so the fire burns hotter. The sliding vents in the barrel stove door do not let in enough oxygen/air for the fire to heat the smokehouse up to the temp I need if I am actually going to hot smoke something.

Killerque, I have a damper in the smokehouse up at my exhaust vent as well as on the outlet of my barrel stove. I keep my barrel stove damper wide open, and my smokehouse exhaust damper about 1/3 open for hot smoking. I am able to achieve up to about 300 degrees. On Thanksgiving, I smoked a 23...