After spending the past 9 months mastering my UDS with countless racks of ribs and pork butts, I decided I was ready for a whole packer. I injected with a beef base injection, rubbed with a rub I bought at Academy Sports, and cooked over Kingsford blue and cherry for 8 hours @ 250. Everything turned out excellent, had a juicy brisket with that perfect amount of tug. Only thing Im not sure about was the flavor. It tasted a lot like pot roast. Is that supposed to happen? I know I didnt get a lot of smoke flavor by using cherry, but that pot roast flavor has me confused. My only frame of reference has been bbq joint brisket, which doesnt taste the same. Is that right? Any ideas?