How do you follow that post but...... I normally do not let the meat get up to room temp like some do, I do believe in brining. I do not think that too much mustard or rub would cause lack of smoke ring.....I would take meat directly out of fridge, season, back in fridge until smoker up to temp or put directly on cooker after temp is right...jm2CW though
fwiw I have never had a issue with lack of smoke ring...I cook on an offset and a UDS though...if that makes any difference?
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