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Can anything be done about to much smoke

post #1 of 14
Thread Starter 
Amnps got to much air and I think my brisket got to much smoke. Can anything be done. I can scrape off the fat cap when it comes out if it will make a difference. Has kind of a tangy/bitter taste to the bark.


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post #2 of 14
Is it just on the bark or in the meat. You might have just burned your rub. If its too much smoke in the meat not much you can do, but I'm surprised the amazn generator could oversmoke a brisket.
post #3 of 14
Thread Starter 
I don't know yet I just foiled it, and I sampled the bark


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post #4 of 14

I'm having trouble with an over-smoke form the AMNPS as well...doesn't seem to be a common problem...that doesn't mean that it isn't possible, just not likely.

 

Did you make any changes to the dry rub, or is this a recipe you've used before without issues? Sometimes, changes in the rub ingredients can go the wrong direction.

 

 

Eric

post #5 of 14
Thread Starter 
Rub is a little different mostly it has more salt


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post #6 of 14

More salt can add more of a tart/tang to the flavor profile...it's a balancing act...I try to use less salt, and add enhancement with other spices. With beef brisket, it has a natural strong flavor...simpler seasoning usually will do the job for most folks taste. SPOG (salt, pepper, onion, garlic) is a good starting point. A ratio of 1:1:1.5:2 is where I'm finding a really nice balance...depends on if I lean trim or leave more of the fat-cap on. Sometimes I toss on extra kosher salt on the fat-cap only, then apply the SPOG. Extra salt seems to help break-down the fat for better rendering, but won't end up on the meat when it's finished.

 

 

Eric

post #7 of 14
Thread Starter 
Worried for nothing, it came out great pictures tomorrow


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post #8 of 14

Huh...well, I guess it is true what is said about being around the smoke...it messes up your sense of taste and smell...might have been playin' with you on this one, too.

 

I'll wait for the view. Enjoy your brisket dinner!!!

 

 

Eric

post #9 of 14
Thread Starter 
deba7yga.jpg 8 hrs in


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post #10 of 14
Thread Starter 
e8y3a2ad.jpgabunu5a6.jpg ready to foil



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post #11 of 14
Thread Starter 
8anegamy.jpgall the meat entries


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post #12 of 14
Thread Starter 
I made a BBQ sauce that was equal parts sweet baby rays and dr pepper, and one that was equal parts sweet baby rays and grape crush, the dr pepper one was a big hit. As we're the burnt ends


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post #13 of 14

That's a great looking brisket, and a nice spread!!! Looks and sounds like all went well.

 

I can't help but to assume you're not stopping any time soon...

 

 

Eric

post #14 of 14

looks good, share burnt ends with no one those are to be horded. :banana_smiley:

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