When I first started smoking, I tried mesquite on a brisket and ran it the whole time. I felt I had the same outcome, it wasn't bad just overpowering. I was also told that after 140* the meat protiens have "hardened" enough that you won't get anymore smoke penetration, so using your "good" wood was a waste after that. It seems I have not had that problem since, I also quit using mesquite, maybe a little gun shy too.
Never done CSR's, but seems from what I have read, they cook fairly quickly, so your temp may have reached 140*, before you even started applying smoke to them, could possibly explain the lack of smoke ring. Maybe next time, start them with the smoke right off the bat.
As for the 140* rule, it was told to me by a culinary school instructor. I have no reason to doubt it, but it could be complete bunk as well. Maybe someone else can confirm this, one way or another.
ETA: Um didn't realize there was a second page, sounds like the 140 question is answered.