May have to try this planked brie for Christmas. How would it hold up to smoker temps more in the 250-275 range? Would the brie get hot enough before oozing anywhere?
Anyone ever plank other cheeses at the same time, for a planked cheese board? Or, maybe, you could add a hunk of smoked gouda and slab of chedder on the plank for serrving. personally, I think that serving on the plank is part of what makes it great.
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