smoking at ZERO f*

Gas masterbuilt upright box.
two butts and 1/2 a brisket.
couple gal water to hold heat.
zero degrees with wind.
no place to get out of wind or cold,
took two hours to get a steady 225*
then wind,adjust up,wind down,temp up,adjust down,,..sometimes 200*,sometimes 350*.
after ten hours of this driving me crazy i wrapped and in a holder to finish for a couple hours more.
finished product was excellent but,,,,,,,,

i have 1/2 a brisket left and weather has moderated.
i dont want to spend so much time on this 1/2 so i was wondering if anybody sliced a briskit into like 3 or 4 inch thick pieces and smoked it that way ??
would take a lot less time and damn man it gets COLD out there !.
i can see not getting any bark on it but i could hide that with something on a paint brush
thots ? ideas ?? suggestions ??

besides taking 12 - 16 hours !!
tnx.

i dont mind finishing in an oven,,as long as i get enuf smoke to it for my taste..
the time factor now is what i'm trying to cut down on,,thats why i asked about making like thick steaks or smaller roasts.
if i had more to do like yestday be a diff story but dont nwant to baby sit just 1/2 a briskit

BillN said:

Makes me thankful I live in southern Arizona. I've smoked a few times when temps dropped into the low 40's high 30's the smoker did fine but too cold for me.:wink:

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Well,,,there are the hard core and the,,,,,,,rest,,,,,,,,,,,,,,,,

i have seen pix on here that would probly scar you for life !!