Hello, I am new to SMF but not really new to smoking. I joined because I am on to new ventures grandpa's 80 year old smoker he built is about rusted out and I acquired my brother-in-law's cheap off set side smoker. The old smoker was great for ribs and pork butt, but I was always afraid to attempt a brisket. Well with the new cheap smoker I an going to give it a try, the problem I think I'm going to come across is low temp because the lid on the fire box is warped so I'm not sure how much heat is going to go up rather than to the side. Sorry for the rant but I had to give my back story. Brisket is in the fridge in a red wine marinade, got my rub mixed up and I have my Pecan wood soaking. I'm from Texas pecan is kind of a staple.