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Old 04-01-2013, 08:34 PM   #15
martyleach
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Join Date: 12-17-10
Location: Pleasanton, Ca
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Thanks Thirdeye
That is exactly the information I was looking for. My little smokehouse will get up to about 70 degrees this time of year. I will hang them for 3+ hours and get cookin'.

Quote:
Originally Posted by thirdeye View Post
I wondered if that is what you were getting at..... I've flavor smoked a lot of things in my Big and Little Chief box smokers, including commercially corned briskets. I guess it's not a true "cold" smoke, but if it's cold outside, I can only pull 150* out of them, so let's call it the low end of "hot smoking".

Most things I flavor smoke only are in the box for a couple of hours before going to another smoker, but I smoke corned briskets for at least 3 hours. I generally hang them so I don't have to open the lid. This is a non-corned brisket flat, but you get the idea.


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