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Brisket Smoke Ring

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Posted by Ruby Red on May 08, 2008 at 23:31:50:

I have been cooking for over a year and can't get a smoke ring on my brisket. I have a Big Green Egg and I cook at 225 with fat cap up till 190 to 195, also I don't flip it or rap it until I pull it and then I wrap it in aluminum foil and put in cooler and cut it 2 hours later, and still no smoke ring and to dry to serve. HELP HELP HELP!!!

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