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Any Help Will…Help, lol! (Pic Heavy)

So aside from painting it on, why do I have no smoke ring?  Am I poorly informed?  Do I have too high of an expectation? Do other people have some way of cheating?  I know you can use tender quick, but is that the only way?  I will detail step by step, tell me where I went wrong.

I put together a rub, real simple, nothing special.  Typical pork rub ingredients.

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Bought a bone in butt fro my local butcher.  Rinsed it, patted dry. I Made some mustard out of dark and yellow seeds, beer and AC vinegar.  I lightly coated it with the mustard.  Then I applied the rub.


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It had great color before it went on.  Put it on at midnight @ 225F with a water pan and green (fresh not dry) applewood.




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I only used the wood when I was ready to put the shoulder in. 




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I also closed the daisy wheel down pretty tight for the start of the cook to keep a good fog in the egg.




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At 150F internal temp, I foiled it.  This is a pic of it when I pulled it to wrap.




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And then @195F I took it out of the foil to crisp up the bark.


The meat was moist, it had a great flavor, the bone pulled out clean, but the smoke ring was very slight.




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Now I have also heard that freezing yo meat will give it more time to form the smoke ring, and I will try that next, but if anyone has and advice, I am willing.

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