I just can't seem to nail down my recipe. I have made so many alterations and the flavor profile is so close but not quite there. I seem to have this slight pungent aftertaste. Can anyone offer any advise as to what I am missing or doing wrong. Here is my recipe for 3 lbs of Top Round sliced at 1/4 thick and between 5-6" long: 8 oz La Choy Soy Sauce - Regular 1/4 cup Lee Perrins Worcestershire Sauce 1 Bottle Miller Lite Beer 2 TBSP Tabasco Sauce 1 tsp course black pepper 1 tsp onion powder 2 tsp garlic powder 1/2 tsp chipotle chile powder Process: 1. Mix all ingredients and brine for 10 hrs. (Refrigerator temp is steady around 39F) 2. I do not rinse off the meat, straight to the smoker. 3. I hang all meat using tooth picks. 4. Add 1 pan of hickory wood chips (smoke house products brand) in the beginning. 5. Avg time in the smoker is 8-10 hrs depending on weather. 6. I monitor internal smoker temps using a Taylor probe as well as an internal probe. I average around 145 degrees. Smoker: Little Chief I really appreciate your advise and help.