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Old 08-14-2008, 09:36 AM   #10
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Join Date: 10-01-07
Location: Fresno, CA

I don't believe the coldness of the brisket has anything to do with the smoke ring. I let my briskets sit for about a half hour to 45 min and I get great smoke rings.

It probably has more to do with how much smoke your producing. I believe there's a thread about the salt content in the rub. Never brined either, so can't comment on whether that effects it.

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