Brisket questions?

[4TheLoveofBrisket]

Originally Posted by jack040806

So I have made brisket three of the last four weekends and I am kinda disappointed with the results. The meat is tender and has good bark but the inside is just not getting any flavor, I have been cooking on my wsm, fat side down and I did try injecting with a basic beef broth. So I was thinking about going fat side up this week and possibly poking it with a fork to provide a path for the fat to drip down into the meat, any thoughts would be really helpful, thank you.

Are you wrapping it at all? If so, perhaps too early? I know others will probably disagree with me, but I find if I wrap too early, it affects the smoke taste greatly and leaves me with a pot roast tasting brisket.
Just my .02 cents.

[jack040806]

Originally Posted by 4TheLoveofBrisket

Are you wrapping it at all? If so, perhaps too early? I know others will probably disagree with me, but I find if I wrap too early, it affects the smoke taste greatly and leaves me with a pot roast tasting brisket.
Just my .02 cents.

I have been wrapping it and maybe I will try and go without tomorrow and see what happens, I am not getting it burnt or anything so I don't think I need to wrap to protect that, just to let it marinate in its own juices and perhaps just the time that I cooler it for would be enough for that. Thanks for your advice.

[suprfast]

Im going to go out on a long limb here and say its the meat itself. Odds are you are selecting, well SELECT cuts. To me most of the good flavor you are looking for is in the fat, most importantly the marbling, or lack there of on a select piece. I have dont lots of smokes with cheaper pieces of meat only to be disappointed over and again. When i use the equivalent piece in choice cut BAM, just what i was missing. I have a select brisket on the smoker as we speak, and ill test my theory. Last week i picked up a costco choice cut brisket flat and it was to die for. This week i found a whole packer on sale at the local grocery store that was select. Just my two cents(im going to need this back, im broke)
kris

[Rich Parker]

I smoked a brisket on the drum last weekend that was injected with Butchers and rubbed with Bovine Bold. Damn it was good!

[kickassbbq]

Smoke it in a pan, save all the wonderful juices and then put some of the juices back on it AFTER slicing.
You will have the flavor of your rub in those juices AND on your Brisket.
Plus, NO CLEANUP!!!!!
This is how I do it, but I don't know Jack Didley!!!

[bigabyte]

I would go with the inject after reading most of the first page. If you want beefier, saltier flavor, then the inject is the way to go. Maybe you should check out Fab-B?