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Unread 01-14-2010, 10:04 PM   #1
jack040806
is one Smokin' Farker
 
Join Date: 12-22-07
Location: Sacramento, CA
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Default Brisket questions?

So I have made brisket three of the last four weekends and I am kinda disappointed with the results. The meat is tender and has good bark but the inside is just not getting any flavor, I have been cooking on my wsm, fat side down and I did try injecting with a basic beef broth. So I was thinking about going fat side up this week and possibly poking it with a fork to provide a path for the fat to drip down into the meat, any thoughts would be really helpful, thank you.
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