Originally Posted by jack040806
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.
Taka a read through Barbefunkoramaque's brisket threads...
Beyond the funk, there's a ton of quality information regarding the importance of salt as a carrier of flavor and the need to pay attention to ratios
I believe he got it right.
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles