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If you brine it first, try adding some liquid smoke to the brine. You may also try changing the wood that you're smoking with. You might get a better smoke from a different species.
Depending on what you're smoking, have you removed the silver skin? if not, you need to at least score the silver skin. If it's fatty, score the fat so the smoke can get to the meat.
What are you smoking? Might have some other ideas.