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Where's the smoke?

nineeenineee Posts: 41
edited June 2012 in EggHead Forum
I smoked a 3.5 lb brisket and while it was good and tender, it didn't have enough smoke flavor for me.  I cooked indirect 3 hrs then wrapped in foil and put it back on the grill and began checking for internal temp of 200 after an hr.  It was done in 4 hrs.  I did my smoke chips in a spiral as recommended by BGE video.  There was a lot of smoke the first hr, but none after that.  Do you think because it was on for so short a time it didn't have time to absorb smoke?  Do you folks ever add more chips while you're doing a slow low cook?  Waddaya think?  Nina in KY

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