Originally Posted by BBQ Grail
Saiko makes a very good point here. To me a brisket is not a particularly "strong" tasting cut of beef. Is it possible your expectation is a little high?
It's very possible, my pops asked the same thing. I know that once it is finished cooking there are a ton of different ways to get that added kick on flavor that I'm looking for and I may have to content myself with that. I just have had some briskets on my uds that had more of a salty smoky flavor throughout. This could completely be just one of those things though that the direct heat of the uds provides a slightly different flavor profile than the indirect on the wsm.
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]