After reading some of the archives about bitter tasting meat, I've cut back on the amount of wood as suggested. My last smoke I only used 1 chunk of hickory (2 oz. max). Problem is that the meat tastes good but if we add a commercial BBQ sauce, a very bitter/acrid taste comes out. I'm not doing anything special, using CS rubs, and no fancy marinades. The local joints cover their meats with sauce when they serve them, so I can't understand what the difference is. Any suggestions? Seems to happen on any meat ... brisket, ribs, pork.
Thanks, Vic
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