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?
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?