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Took 5 years to figure out I was oversmoking my pork butt
I kept getting that bitter, sooty bark on my shoulders and couldn't figure out why. Then I watched a Franklin BBQ clip where he said if your smoke is thick and white, you're basically cremating the meat. Switched to thin blue smoke from my stick burner and finally got that clean, savory flavor. Anyone else have a smoke quality wake-up call?
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coran637d ago
Thick white smoke is basically a campfire...
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robert_roberts7d ago
Is that a good campfire though, or just wet wood burning off?
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