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Took me 3 years to figure out I was choking my brisket with too much smoke
I was at a competition in Kansas City last summer and a pitmaster named Carlos walked over and asked if I was trying to cremate my meat or just wanted a campfire. He pointed out my firebox was running way too dirty and my bark looked like charcoal, not seasoning. How do you keep your smoke clean without losing flavor?
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vera_murphy4d ago
Oh man, that KC pitmaster sounds like my neighbor Dave who told me I was "blessing" my brisket with a campfire smell instead of smoke flavor. I spent a whole season chasing that clean blue smoke thing, running my fire too hot and ending up with meat that tasted like nothing. Once I finally slowed down and let my wood burn through with a smaller firebox, the flavor actually showed up without that acrid bitterness.
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terry_lewis214d ago
That "smoke flavor vs campfire" thing is exactly what I learned the hard way too. I started using smaller splits and keeping my firebox door cracked just a bit, and it made all the difference in getting that clean flavor without the bite.
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