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I have done a couple briskets. I do the slather in mustard and liberally apply Dizzy Pig rub. I COVER the coals with wood chunks trying to get a good smoke ring. It never works.... After cooking at 235 degrees for about 10 hours, my smoke ring is only about 1/8th of an inch? The meat still tastes good and is juicy and tender, but I just dont have the smoke ring. Any suggestions?