I wouldn't cook it at 250 without previously heating it to a higher temp. The chance for it to stay a long time at an unsafe temp are too great. And the amount of salt in a packet of onion soup mix is about the same as 2 teaspoons of salt. Would you pour 2 teaspoons of salt over your meat, then add bbq sauce and roast it? My fingers swell when I eat anything that salty. I put it into a covered roaster, rub with garlic powder, ground mild red chilis or mild chili powder, spread on some tomato paste, about 1/3 of a small can....then pour a bottle of dark beer into the bottom of the roaster, you can add some onion slices to the top too, put on the lid and put it into a 300 oven for about 5 hours...or 325 for 4...or 350 for 3 hours...doesn't matter much...just so it gets hot enough to kill germs....and doesn't cook too fast. If you like a smoky flavor, add a very little bit of liquid smoke...like 1/4 teaspoon. I wrap the cooked meat, and pour off the liquid in the roaster and skim the fat, then slice the cooled meat and reheat in the sauce. It stays in neat slices that way. Linda C

Sounds wonderful! I'd start with browsing FoodTV's site looking at Bobby Flay's recipes. He's got some great & different approaches to slaws, sauces, etc. You can always tame the heat, if necessary. ;) I would use the smoked chicken with a fun sauce for tacos (maybe rolled?) or tostados & the pork/beef as sliders. A little diversity, ya know? :) What are you using for dry rubs & mops while smoking? That will help determine the final sauce. /tricia

Sharon, it doesn't surprise me that you and brisket don't understand each other. Probably something to do with the fact that you really don't care much for beef. I think Clive would love a brisket dinner. I am surprised that brisket isn't readily available in your area. I never had a problem finding it in Ontario. It isn't common to find it here in the grocery stores either but my favourite butcher shop carries brisket and for some strange reason they roll it. Not the way I want it.

I know this is not a smoked brisket but it's the best recipe I have used for brisket. My family and friends just love this recipe. Always asked for and always a favorite. Enjoy. Brisket w/Sun-Dried Tomatoes - meat 1 (5-pound) brisket of beef Salt and freshly ground black pepper 2 red bell peppers, seeded and coarsely chopped (I use one red and one yellow or orange) 2 white onions, peeled and coarsely chopped 3 tablespoons olive oil 3 medium carrots, peeled and sliced 1/2-inch thick 1/2 cup parsley, chopped 1 cup sun-dried tomatoes (not packed in oil) 1/4 cup ketchup 1 cup beef broth 3 tablespoons brown sugar Preheat the oven to 350 degrees. Sprinkle the brisket with salt and pepper to taste and place it, fat side up, in a heavy roasting pan. Sauté the red peppers and onions in the olive oil until lightly browned. Remove from the heat and scatter the mixture over the top of the brisket. Add the carrots, parsley and sun-dried tomatoes. In a small bowl, mix the ketchup, beef broth and brown sugar together. Add enough water to make 2 cups of liquid, and pour around brisket. Make sure the sun-dried tomatoes are covered by the liquid. Cover the pan tightly with a lid or heavy-duty aluminum foil. Bake for 2 1/2 hours. Take the brisket out of the pan and cool. Trim off all visible fat from the cooled brisket and slice diagonally, against the grain. Return the meat to the heavy pan with the vegetables and gravy. When ready to serve, reheat for half an hour in a 350-degree oven. Serves 12. Original Source: THE NEW YORK TIMES PASSOVER COOKBOOK Current Source: "Seder fare" Carolyn Jung SAN JOSE MERCURY NEWS (on-line edition), 3/25/99