I am just getting ready to smoke another brisket. Thought I'd browse a bit and noticed a comment from Jeff on FAQ. He stated " smoke a brisked until it reaches an internal temp of 140 at that temp it stops adsorbing smoke". Yet in his recipes etc, he says " smoke for about 3 hours or until the internal temperature reaches 160. Question,---- does meat stop adsorbing smoke at a certain temperature? If so, is it the same for all kinds of meat? And for beef is it 140 or 160 or ????? And do other things have a "stop adsorbing temperature"?