As I cut into the brisket yesterday I noticed it did not have much marbling in it. It did have anywhere from 1/8" to 1/4" of fat cap on it. I got this brisket from my local meat market and the butcher said it was "select" grade where the one I got from Costco last year was "choice" grade. Maybe this is why there was less marbling.
Regardless I am considering the rotisserie a success being it was more evenly smoked. It had a smoke ring on both sides. It tasted very good also. It took just a little over 10 hours to where I wrapped it and put it in the ice chest.
My next smoke using the rotisserie will be a pork loin and after that I will try a rack of St. Louis style ribs.
