Hi all,
I've been practicing with my new smoker for weeks, I felt as though I'd finally got to grips with the temperature control so my first butt went on at 5:30 am this morning.
I got a cosistent 250F for about 10 hours and took the meat out of the smoker to rest when it reached 185F. It pulled great and was really juicy. The problem was with the taste...sooooo bitter!
I had the damper on my exhaust open all the way for the entire time. My charcoal came from a local supplier, it was all hardwood (Alder I think).
Any suggestions as to why my dinner tasted like crap?
Thanks.