Brisket Smoke Problems

Discussion in 'Beef' started by creedy, Jul 16, 2008.

  1. 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?
  2. richtee

    richtee Smoking Guru OTBS Member

    How ya starting that charcoal?
    And what color is your smoke?
  3. dingle

    dingle Smoking Fanatic OTBS Member

    Do you have good air flow through your smoker Creed? Are you sure its not a bitter creosote taste and not fuel?
  4. Let someone else try it and don't put the suggestion in their head before hand.

  5. Both good questions, and probably completely valid.

    The compartment is pretty small to begin with so I can typically only fit a shoulder, or a brisket and some chicken in at any given time.

    Typically the smoke is white, and I wait until the charcoal is white before i toss in the meat and then i start applying the wood.

    I had not thought about the creosote, that is a good point. There is a good build up throughout the box... i may have to start with a good cleaning?
  6. richtee

    richtee Smoking Guru OTBS Member

    Might have to... did ya see the pict I posted? You want THIN BLUE, not billowing white.

    Causes? Airflow, wet wood, too much wood, etc...

    We'll have ya fixed up in NO TIME!
  7. Yah, like i mentioned... i love BBQ and really focused on the sauces and rubs, but... i love BBQ..

    natural order of progression I guess.

    I really appreciate the help.

    My smoker is the one on the left... bad
  8. richtee

    richtee Smoking Guru OTBS Member

    Allright... well..let's solve the prob... meet me in the chatroom..and perhaps some other more experienced folks will follow us
  9. richtee

    richtee Smoking Guru OTBS Member

    Don't think it was just him at this point... I never did actually.
  10. fatback joe

    fatback joe Master of the Pit OTBS Member

    Naw, Rich just used his jedi mind tricks to make you think that you had that problem. Power of suggestion.
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    that link richtee gave-yup exzactly!!!!, and if you starting with charcoal start fluid-get a chimmney to start or make one, you will never taste fluid again,you will never buy fluid again,and as a bonus burn up some of those old newspapers. use the black and white pages not the colored pages, they dont work very well. also make sure your top vent is open so the smoke moves freely throughout the smoker and passes by the meat and exits quickly, you dont want the smoke stuck in the chamber becoming stagnant. thin and blue is what you want-kisses the meat is what they say, billowing smoke is not from clean burn and lotsa impurities in it and will create the creosote which leaves a bad taste
  12. Exactly as erain stated.

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