ok.. I've been smoking a while now.. I've done bacon, briskets, pork shoulders to tenderloins, tri-tips to flank steaks.. the flavors are fantastic.. meat is always moist juicy and freaking delicious. But i never seem to get that nice dark bark on my briskets and shoulders. I have my own rub that consists of paprika, granulated garlic, onion powder, sea salt, ground black pepper, ground coriander, turmeric, cayenne pepper, turbinado sugar and white sugar. i sometimes add brown sugar to the meat if needed on pork etc. i smoke with cherry and apple. smoker temp stays nicely at 250-275 on a gas smoker. Any suggestions?