Brisket to Roast beefy tasting
So what did I do wrong. I have always used a offset in the past. Until my recent purchase of an vertical smoker. 13 lb brisket smoked at 250 for 12 hours (it was 199 degree and probe tender). Did not get much of a smoke ring and had a real roast beefy taste... Any info would be appreciated..
Also do most of you take a temp in the flat or the point?