I come from a family that always hot smoked brined meats. Traditionally we would smoke sausages, briskets, and pork bellies at 160-170 F. Sausage for about 5 hours Briskets for about 7 hours Pork bellies for 16 hours. I am now experimenting with cold smoking at ~100 degrees. I smoked a dry-brined pork belly for some delicious bacon last weekend for 14 hours and it came out wonderfully. Since bacon isn't a fully cooked meat at this stage, the internal temperature wasn't as important as a good smoke bark on the outside and penetration on the inside. There was much less loss of fat in the bacon than normal for my prior experience. Afterward, I cold smoked a wet brined brisket for 13 hours at ~100 degrees and then stoked up the heat to 300 for 3 more hours to achieve full doneness. Tenderness and flavor were very good. The brisket wasn't falling apart but the brisket was very tender and juicy. The fat had caramelized away wonderfully. I was wondering if anyone else had experience with cold smoking.