jack040806
is one Smokin' Farker
- Joined
- Dec 22, 2007
- Location
- Sacramen...
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.