Smoke question.

rosco

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!

Mickey

I use chunks and not a big piece. 30 to 60 min's to clear is always enough for me.