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BTW, Ben, re: Smoked Brisket

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The temperature of your smoker should not be above 225 degrees F. for smoking. You want the meat to cook long and very slowly. This is what makes it tender.
MsgID: 17829
Shared by: Jackie/MA
In reply to: ISO: Charred Effect On Smoked Brisket
Board: Outdoor Cooking at Recipelink.com
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Reviews and Replies:
1 ISO: Charred effect on smoked brisket
  jim - houston
2 re: charred effect for brisket
  Marilyn, California
3 ISO: Charred Effect On Smoked Brisket
  Ben- Reno, Nevada
4 Recipe(tried): Smoked Brisket for Ben, Nevada
  Jackie/MA
5 BTW, Ben, re: Smoked Brisket
  Jackie/MA
6 Ben, One more thing re: smoking brisket
  Jackie/MA
7 Thank You: Smoked Brisket
  Ben, Reno, NV
8 You are very welcome, Ben. (nt)
  Jackie/MA
9 ISO: Brinkman Charcoal Question?
  Baltimore
10 Recipe(tried): Brinkmann Brisket Smoking Tips for Baltimore
  Jackie/MA
11 ISO: recipes using smoked meat
  Melanie - Suwanee,GA
12 Recipe: Using Smoked Meat
  Judy/Quebec
13 I forgot to say, slice meat as thin as possible! (nt)
  Judy/Quebec
14 Recipe: Smoked Chicken Salad on Toasted Corn Bread Triangles
  Jackie/MA
15 Recipe: Curried Smoked Chicken and Wid Rice Salad for Melanie, GA
  Jackie/MA
16 Recipe: Brinkman Electric Smoker Tips
  David - Houston
17 Thank You: David - Houston Let us know...
  Jackie/MA
18 Thank You: Smoked Chicken and Wild Rice Salad
  Melanie, GA
19 You are very welcome, Melanie, GA
  Jackie/MA
20 ISO: Brinkmann Electric Smoker - How to keep it smoking?
  Diane Modesto
21 Recipe(tried): Georgia Brunswick Stew and Kentucky Burgoo
  Joel - Duluth, GA
22 Recipe(tried): Smoked Brisket - I can tell you what works for me everytime
  Bill IN DALLAS TX
23 ISO: Brinkmann Electric Smoker - HELP!!!
  Michelle - Dallas
24 ISO: Charred effect on Brisket
  Scott Dallas TX
25 Fix for a Brinkman smoker that won't stay hot
  Michele - Oregon
26 ISO: Smoked Brisket - question for Bill
  jim in Kawkawlin, Mi
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  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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