I just posted a photo and quick review of some brisket from a local place and one thing I called out was that the brisket was 'smokey but not overly so' - and what really strikes me about it was that the flavor was smoky... not just on the surface, but in a way that integrated nicely with the cut.
I rarely get this with chuck. Now, the obvious difference is that I'm smoking on a kettle with SNS, not a stick burner. But this got me thinking - is some of that because brisket is a thinner piece of meat? I can't imagine the smoke actually penetrates much at all but has anyone tried cutting a chuck roast so that it's thinner, much like, the point on a brisket and then smoking it?
I rarely get this with chuck. Now, the obvious difference is that I'm smoking on a kettle with SNS, not a stick burner. But this got me thinking - is some of that because brisket is a thinner piece of meat? I can't imagine the smoke actually penetrates much at all but has anyone tried cutting a chuck roast so that it's thinner, much like, the point on a brisket and then smoking it?
