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Where the heck is my smoke ring?

ShaneFShaneF Posts: 26
edited May 2012 in EggHead Forum

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?


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