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.
WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]