Lack of Smoke Flavor in Brisket

mesquiteman · Joined: 03 Jan 2010 Posts: 3

I've been smoking briskets several times a month for the last 1.5 years and have recently noticed that I haven't been getting a "smokey" flavor in my briskets. I think real bbq should have a distinct smokiness to it. I'm using CAB brisket. About 4 months ago switched to cooking fat side down throughout my cook and stopped wrapping in foil...I think this is where I noticed the lack of smoke. Recently I started cooking fat side up for the 1st six hours and then flipping for remainder of a 12-14 hour cook on an 8-10ob brisket at around 250 degrees. I get great depth of smoke on my ribs, chickens, turkeys, and sausage. I'm using a diamond plate products Fat 40, cooking with mesquite exclusively.

Any thoughts/help would be appreciated!

day_trippr · Posted: Jan 03 2010 Post subject:

Taste-bud failure? Laughing

It's hard for me to fathom how cooking exclusively with mesquite doesn't produce plenty of smoke flavor - that mesquite is usually pretty darned powerful stuff, and I have to be careful not to over-smoke food with it (compared to the apple, maple and even hickory I mostly use)...

Cheers
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allsmokenofire · Posted: Jan 04 2010 Post subject:

Are you using wood from the same woodpile as previously?

I've found as wood continues to season, it loses some of it's punch. If so, maybe mixing in some wood that is a little "greener" would help.
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mesquiteman · Joined: 03 Jan 2010 Posts: 3

Harry Nutczak · Posted: Jan 04 2010 Post subject:

Pork and chicken have a very mild flavor compared to beef, so i would expect the smoke to be more noticable on things besides beef.
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