Picked up some CSR's and decided to use the MES to smoke them. We have cooked them many times before on the gas grill and also broiled them (during the winter). They have always turned out good. Our method is to brine overnight with lots of spices in the brine. Then cook. I did the same brine routine this time. They were put in the smoker at 120 w/o smoke for 1 hour. Smoke applied as the temp rose to 156 internal temp. Foil wrapped and continued to 170 I.T. The CSR's were tender and the spices were a good flavor. The bitter smoke flavor was almost inedible. I am thinking brining allowed too much moisture to rise to the meat surface during the heating process and condense too much smoke. I have done pork butt, buckboard bacon, brisket and strami. Never had this soured smoke flavor. Never put them in a brine either. Always a dry rub. I believe all other things were equal except for the brine. Should I have NOT brined the meat? Used only a dry rub? Is that my problem? BTW there was no smoke ring in the meat.