Hello everybody. So I have had my pit Boss vertical smoker for over a year now and so far I love everything that I cook in it except for brisket. I have tried multiple different ways from low and slow at 225 wrapping halfway through with butcher paper and I've tried going at 300° wrapping halfway. I've even tried not wrapping them but my brisket consistently comes out tasting like pot roast. Is it because I keep the water tray full at the bottom? I'm running out of ideas before I give up this was my 30th unsuccessful brisket LOL. Any advice or tips would be greatly appreciated.