Originally Posted by Saiko
Not quite sure what you mean by "not getting any flavor". Are you talking smoke flavor, rub flavor? I don't think fat cap up or down is going to make any difference in what you are looking for, it's probably more a factor of what you expecations are.
Personally, I think a properly smoked brisket tastes like beef, smoke, and then a salty/spice flavor from the bark. What is your brisket missing?
I'm hoping to be able to pull out somewhat of a salty beefy smoky flavor throughout. What I have been ending up with lately is a really good flavor on the outside but the inside tastes like a very bland pot roast. I know this isn't the worst thing ever, I have eaten every last bit of all three briskets. I just figured if anyone knew how to pull out more of that flavor throughout the whole of the meat it would be incredibly helpful.
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]