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Unread 01-14-2010, 10:28 PM   #13
jack040806
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Join Date: 12-22-07
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Quote:
Originally Posted by BBQ Grail View Post
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.
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