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BBQ enthusiasts know that nothing beats the taste of a perfectly smoked brisket. However, many people end up with a brisket that tastes more like a roast than the smoky, flavorful dish they were hoping for. If you’re one of those people, don’t worry.
In this post, we’ll explore two main reasons why your brisket may not be turning out as you’d like, and what you can do to fix it.
If your smoked brisket tastes more like a roast than the smoky, flavorful dish you were hoping for, there are two main reasons why: wrapping your brisket and underseasoning. To fix this, try unwrapping your brisket for the last part of the cook and season it generously with a blend of kosher salt and black pepper. By following these tips, you can achieve a smoky, flavorful brisket that everyone will love.
Wrapping Your Brisket: A Common Mistake
One of the most common reasons why a brisket tastes like a roast is due to the way it is wrapped. If you’re wrapping your brisket in foil or butcher paper, you’re essentially steaming the meat, which cuts off the smoke flavor.
This is why many experienced pitmasters recommend smoke cooking a brisket until it hits the “stall,” then wrapping it to get it through a certain temperature range, before unwrapping it to let the smoke flavor seep back into the meat.
If you find that your brisket is coming out like pot roast, consider unwrapping it for the last part of the cook for about an hour, or even longer. This will give the smoke flavor time to seep back into the meat and create that smoky, flavorful crust that you’re after.
Underseasoning: A Common Pitfall
Another reason why your brisket may not be turning out as desired is due to underseasoning. Brisket is a big cut of meat, and it can handle a lot of seasoning. In fact, you want to try and purposely overseason it, rather than underseason it.
If you don’t add enough salt and pepper to your brisket, it will taste beefy and like a pot roast, even if you haven’t wrapped it.
The Solution: Unwrap and Season!
In conclusion, if you want to perfect your brisket flavor, try unwrapping it for the last part of the cook and season it generously.
A simple blend of kosher salt and black pepper, as used in Central Texas, is all you need. With these tips, you’ll be well on your way to creating a smoky, flavorful brisket that everyone will love.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.