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Smoke question.

roscorosco Posts: 48
edited June 2012 in Beef

I am smoking a brisket using Royal Oak coal and a very large
piece of hickory. I started the grill and let the temp run up to 350 and then
dialed down the dome temp to 260. I have now been at 260 for an hour and the
smoke still smells very bitter. Is this because of the charcoal or the piece of
hickey? How do I avoid the bitter smoke in the future? Thank you!


  • MickeyMickey Posts: 18,644
    I use chunks and not a big piece. 30 to 60 min's to clear is always enough for me.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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