My first time cooking the "whole" brisket rather than the trimmed "flat cut" was a bit disappointing. I found the meat to be fall-apart tender and delicious, but with ZERO smoke flavor. Mind you, after a long smoke and rest I trimmed away all the outer fat before I sliced. Was all the smoke flavoring on the outer layer of fat that I threw in the garbage? Any advice would be greatly appreciated. P.S. Go CHARGERS!