I recently purchased a brinkmanship off set barrels smoker. I smoked a pork shoulder yesterday. I followed the directions in preparing the meat. I applied a brine solution and let it sit overnight. I used maple wood to start my fire and used only maple wood throughtout the the day. I kept the temp at 225-250 degrees for about five hours, foiled it for the last two hours, let it rest for an hour....but when I took it out of the foil, it wasn't very tender. I thought it would pull apart easily. It didn't ... But the worst part of it was it had a very woody,heavy smoke taste to it. Not really bitter but wat overpowering. I remember seeing white smoke throught the day. My question is this. How do I control the amount of smoke. Do I use charcoal and then add wood chips. I have read some articles that discuss the old school - using wood only, but I have read more about using charcoal and adding wood chunks. If anyone has the time and patience to give me some advice --- I would listen to it. Thanks!
