- Joined Feb 8, 2011
Hey smoking fellas,I'm new to the forum and I'm wondering if anyone has ever had a problem with oversmoked meat? I built a homemade smoker with an offset firebox and use it to grill ribs,pork ,brisket and anything in between,but everytime I try to smoke a brisket low and slow my meat turns out to be extremely oversmoked with a tounge numbing taste! I start off by starting a nice fire with oak and hickory logs,I load up the firebox as much as I can, when I have a nice fire and my thermometer reads 250-300 degrees I put my brisket into the cooking chamber and let it sit. I open the damper on the smoke stack halfways and add a log about every hour to hour and a half ,and keep that brisket cooking/smoking until it is nice and tender (about 6-7 hours at 225-250) the smoke ring is perfect but the smoke taste is overwhelming,this happens everytime I smoke for a long period of time .If there is anyone that can help I would greatly appreciate it .