Thanks for the help so far, keep the ideas coming. I don't care to try the tender quick. But I will try soaking the wood first. My other thought is wiping off the extra butcher block that oozes out of the meat, I had been rubbing it over the meat to help the rub stick. I wonder if it prevents the smoke from penetrating the meat.
American Royal Open Grand Champion 2009
FEC-100, GMG Bowie, Weber kettle 22.5 w/rotisserie
KCBS CBJ #23234