On Super Sunday, I "smoked" a brisket for 21 hours. Although it was juicy and tender, there was no smoke ring and didn't have that smokey flavor.
So, I know I didn't have my wood chunks correctly loaded (I think they all burned up while I was stabilizing the temperature).
Question: If you were doing a low and slow cook, how would you load your wood chunks so they would penetrate the meat?
Dripping Springs, Texas.
Just west of Austintatious