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Brisket Smoke Problems

post #1 of 13
Thread Starter 
I think my biggest issue right now with smoking Brisket (and anything for that matter) is the "fuel" taste I am STILL getting on the bark.

A little background:
- I use straight up lump charc, none of the store bought crap
- I use Hickory wood (I just love the flavor of hickory)

At the end of the day though, regardless of how hard I try... I still get this slight fuel taste on the outside bark of every meat I smoke, but specifically Brisket. Obviously I am doing something wrong...

Any help?
post #2 of 13
How ya starting that charcoal?
And what color is your smoke?
post #3 of 13
Do you have good air flow through your smoker Creed? Are you sure its not a bitter creosote taste and not fuel?
post #4 of 13
post #5 of 13

Is it just you?

Let someone else try it and don't put the suggestion in their head before hand.

post #6 of 13
Thread Starter 
Both good questions, and probably completely valid.

The compartment is pretty small to begin with so I can typically only fit a shoulder, or a brisket and some chicken in at any given time.

Typically the smoke is white, and I wait until the charcoal is white before i toss in the meat and then i start applying the wood.

I had not thought about the creosote, that is a good point. There is a good build up throughout the box... i may have to start with a good cleaning?
post #7 of 13
Might have to... did ya see the pict I posted? You want THIN BLUE, not billowing white.

Causes? Airflow, wet wood, too much wood, etc...

We'll have ya fixed up in NO TIME!
post #8 of 13
Thread Starter 
Yah, like i mentioned... i love BBQ and really focused on the sauces and rubs, but... i love BBQ..

natural order of progression I guess.

I really appreciate the help.

My smoker is the one on the left... bad
post #9 of 13
Allright... well..let's solve the prob... meet me in the chatroom..and perhaps some other more experienced folks will follow us
post #10 of 13
Don't think it was just him at this point... I never did actually.
post #11 of 13
Naw, Rich just used his jedi mind tricks to make you think that you had that problem. Power of suggestion.
post #12 of 13
that link richtee gave-yup exzactly!!!!, and if you starting with charcoal start fluid-get a chimmney to start or make one, you will never taste fluid again,you will never buy fluid again,and as a bonus burn up some of those old newspapers. use the black and white pages not the colored pages, they dont work very well. also make sure your top vent is open so the smoke moves freely throughout the smoker and passes by the meat and exits quickly, you dont want the smoke stuck in the chamber becoming stagnant. thin and blue is what you want-kisses the meat is what they say, billowing smoke is not from clean burn and lotsa impurities in it and will create the creosote which leaves a bad taste
post #13 of 13
Exactly as erain stated.
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