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Unread 01-14-2010, 10:21 PM   #7
is one Smokin' Farker
Join Date: 12-22-07
Location: Sacramento, CA
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Originally Posted by Saiko View Post
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.
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