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Old 11-17-2012, 06:25 AM   #3
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

I am not sure why this in in this competetion forum, but if you want a serious answer, the 140 threshold is when the smoke ring stops forming. A brisket will take on smoke to a diminishing degree well beyond that point

If you want smack, my brisket can take on smoke longer than your brisket can.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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