Hey folks. I'm new to the forums. I've been smoking various meats on an electric smoker called "smokin-it II" for a few years now. The meat always is tender and it turns out well except that the bark is usually bitter. For example: I smoked a brisket yesterday. meat was rubbed down with a light coat of molasses and coated with Jeff's rub. I used pecan wood and set the smoker to hold 240 degrees. I wrapped the meat in foil at 160 and removed it at a 201 degrees. I'm using the Igrill bluetooth thermometer with meat probe and an ambient probe. The smoke runs for about 4 hours before the wood box is empty and I have a thin blue smoke coming from the top.
I let the meat rest for 1 1/2 hours before cutting.
Like I said, meat is real good and tender but bark is bitter. Any Ideas?
I let the meat rest for 1 1/2 hours before cutting.
Like I said, meat is real good and tender but bark is bitter. Any Ideas?