Quote:
Originally Posted by TheHeel
Get in there and smoke one.
It didn't turn out as good as I wanted it to. It did not have a huge smokey presence. Next time, after I foil I will add some apple juice or beef broth.
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Don't beat yourself up. Briskets are difficult to smoke. There just isn't very much beef flavor in a brisket compared to all other cuts of beef. On top of that, some brisket are just better than others and there really isn't a good way to tell the good ones from the bad ones.
If I may, trim that fat cap on your brisket down to one quarter inch thick the next time you smoke a brisket. It takes practice so don't worry if you have spots where the cap is thicker than one quarter inch or if you trim all the way down to the meat.
You achieve two things by trimming the fat cap down to one quarter inch thick. The first is that you will shorten your cook time a little bit. Secondly, a well trimmed brisket will allow you to slice the flat end of the brisket so that each slice has that one quarter inch fat and more importantly, the blackened rub that rest on top of that fat. If you cook the brisket right, that quarter inch fat gels with the meat and the rub and makes for the best brisket eatin'.
Franklin BBQ has some very educational and entertaining videos on youtube if anyone is interested in learning more about smoking brisket.