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Super frusturated about lack of smoke ring

For whatever reason a couple months ago, smoke rings just stopped on my large egg.   Brisket and Ribs both are just beef colored all the way through.  I used to create really nice smoke rings and for the life of me can't figure out what changed.  Same wood (cherry/apple for ribs and cherry/pecan for brisket), meat goes on cold, low and slow at the beginning to get as much smoke exposure.  Today I even left the ribs on for 3 hours before wrapping at 225 and right before I put them on I put 3 large chunks of cherry wood in there and had a ton of smoke over these ribs.  This just gave me darker almost black ribs.  No matter what I do I can't get a ring.

I know it shouldent matter and it's all about the taste but I used to get them and this is really bothering me that no matter what I do they are just gone.  Any tips outside of creating a fake one?  Cold meat, throwing wood on right before the meat, and low/slow at the beginning all are not doing it...



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