View Single Post
Old 02-18-2013, 06:15 AM   #31
Pitmaster T
Babbling Farker
Pitmaster T's Avatar
Join Date: 04-03-11
Location: Texas

Thirdeye and I had this problem... solved by doing two things... .. smoke at 200 or under for like 2 hours.... then ramp it up. Shorter if your meat is room temp when you put it in. I also add seasalt in my rub. Of course now that I use a UDS... I am struggling to teak it to get that smoke ring again. I may need to smoke lower in the uds cuz its closer to the fire. I don't know.

Certified KCBS Judge

Sauna girl, oh Sauna Girl, where once there was a world, for one breathe shining moment who was known as................... Sauna Girl
Pitmaster T is offline   Reply With Quote