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If you're using a drum and finding it too smokey, you may prefer to use a diffuser between the fire and meat. It may be the fat directly on the fire you're tasting and not liking. It is a personal preference thing. Some people like the direct fire and others don't. Have you tired this? I also am beginning to think that a little flipping and rotating can help with a drum.

I use a 16" terra cotta potting base wrapped in foil about 8" below my top grate on a lower grate. Salt and pepper rub, 250* for 12 hours +- until probe good. No foil. Easy as it gets and I typically get above average results but not quite nirvana yet (as judged versus a personal mind blowing experience at one of the best in Texas).