Greetings Fellow Smokers
I braved the record temps in Northern VA yesterday to smoke a brisket I have had in the freeze for a couple weeks. Thawed it, marinated overnight in Dr. Pepper, added a salt/pepper/cayenne spice run and set it on the WSM at 250. I used a coffee/beer mop.
It was a smaller brisket, 5.5 pounds. I expected a much longer smoke. She was at 190 within 7 hours. Not stall or anything. I ran her fat side down on the grates the entire time and only put her in a pan for 30 minutes at the end to further baste.
While everyone liked the meat, I was disappointed. The smoke ring was small and while moist, I was looking for more flavor. Well, guess it back to the drawing board.
Any suggestions? I typically do fat side up, could that have contributed to the smaller smoke ring?