Hello there.
I am new to the world of smoking and recently got a Cookshack smoker (SM045). So far, I have had some decent results with pork shoulder and ribs, but I’m finding beef brisket a bit more challenging especially when it comes to balancing the smoke flavor.
Last weekend; I smoked a 12-pound brisket using pecan wood, set the temperature to 225°F, and let it go for about 14 hours. While the brisket was tender and the bark was decent, the smoke flavor seemed a bit overpowering. It wasn’t bitter, but it felt like it dominated the natural beef flavor more than I wanted.
The brisket was seasoned with a simple salt and pepper rub. I did not wrap the brisket in foil or butcher paper during the cook.
I allowed the meat to rest for two hours in a cooler before slicing. I am curious if anyone has tips on how to get a more balanced smoke flavor. Should I be using less wood; or maybe a different type?
Also, I have gone through this post; https://forum.cookshack.com/topic/convince-mlops-that-i-need-to-consider-a-cookshack-for-commercial-operations which definitely helped me out a lot.
Would a blend of woods like pecan and fruitwood work better? I have also heard mixed opinions about wrapping the brisket does that help with controlling smoke intensity?
Thanks in advance for your help and assistance.
