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.
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