Q: Hello Ray:
Got your book and have enjoyed trying out the recipes immensely. I tried your big time competition brisket on the fifth. I followed the directions closely and everything looked beautiful except the meat had a definite twangy afte taste. The only thing I can think of is I marinated it in an aluminum pan with the Schmear for 12 hours instead of wrapping it in clear wrap because I didn’t have any wrap big enough for it. Would that give it an aftertaste? I have cooked your championship pork butt roast and it came out fabulous I used a Brinkmann Pittmaster pit and have not had any problems with cooking steak, chicken, hamburgers or anything else. Where did I go wrong? Thanks.
A: Hi Pat,