I did a brisket last night. I trimmed the cap, rubbed it and sit it aside to rest. About an hour latter I went out to check the smoker and it was SNOWING! I came back into the kitchen looked at the still resting brisket sitting there all happy with its rub on. (Iâ€™m so ashamed) I turning the oven on to 160 deg and slow baked it for 10 hours. I did use my on the over smoking pan with apple wood chips. (only set the smoke alarm off once) I am finishing it in the smoker this morning. I hope this doesnâ€™t jeopardize my membership to the forum, but it was SNOWING. I swear I will not let weather deter my smoking again, but it was SNOWING. Just an update - I built a breeze way between the house and my shop. :idea: That is now my winter smoken space.