Picture this: You have spent hours tending to the smoker, carefully controlling the temperature, and monitoring your meat. Then, you spent tantalizing minutes waiting as the meat rests. Finally, you get to take the first slice – and it's bitter. Not just a little bitter, so bitter you can barely swallow it.The temptation to scoop up the platter and pitch the entire thing in the trash comes over you. Hopefully, we are in time to save your bacon (or beef, or chicken, or whatever you are cooking). Follow along as we share the secrets to fixing over-smoked meat that has a bitter taste.What Happens if You Over-Smoke MeatThe meat-smoking process involves balancing ambient and internal temperature, smoke, and time. If any one of these three factors is off, your smoked meat won't come out right. Temperature and time are fairly easy to understand since you can measure them, but how do you know when too much smoke is simply too much? This is where experience comes into play. Fortunately, we have...
