I got the brisket sliced up and i cant eat another bite
BP
The taste on this brisket is unlike a smoked brisket. Its more on the lines like you would find at Ruth Chris or Mortons steak house. Even though it was wood cooked it does not have the distinctive smoke taste? Perhaps the bond made from the dry age?
Anyways it still came out juicy and tender. Going to do another for new years.
I suppose the skin like tough exterior prevented the smoke from permeating the meat. Maybe if you trimmed it a bit after aging and before smoking you may get more of a blend of aging and smoke.
Either way I put these on my Xmas list shortly after your posts began!