Originally Posted by DMDon
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.
The liquid acts like a conductor and enhances the smoke. Your ring will be even less pronounced if you wipe it off first. Cook two briskets side by side and you'll see a noticeable difference.
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