Can anything be done about to much smoke

Discussion in 'Electric Smokers' started by forest walker, Jun 7, 2014.

  1. forest walker

    forest walker Fire 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.


    Sent from my iPad using Tapatalk
     
  2. geerock

    geerock Master of the Pit SMF Premier Member

    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.
     
  3. forest walker

    forest walker Fire Starter

    I don't know yet I just foiled it, and I sampled the bark


    Sent from my iPad using Tapatalk
     
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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
     
  5. forest walker

    forest walker Fire Starter

    Rub is a little different mostly it has more salt


    Sent from my iPad using Tapatalk
     
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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
     
    cunnart likes this.
  7. forest walker

    forest walker Fire Starter

    Worried for nothing, it came out great pictures tomorrow


    Sent from my iPad using Tapatalk
     
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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
     
  9. forest walker

    forest walker Fire Starter

    [​IMG] 8 hrs in


    Sent from my iPad using Tapatalk
     
  10. forest walker

    forest walker Fire Starter

    [​IMG][​IMG] ready to foil



    Sent from my iPad using Tapatalk
     
  11. forest walker

    forest walker Fire Starter

    [​IMG]all the meat entries


    Sent from my iPad using Tapatalk
     
  12. forest walker

    forest walker Fire 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


    Sent from my iPad using Tapatalk
     
  13. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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
     
  14. looks good, share burnt ends with no one those are to be horded. [​IMG]
     

Share This Page