I know that smoke ring has nothing in the world to do with smoke flavor.
But, here is a brisket cooked for my son in early June on my FEC100.
It was "dry" but that was my fault and I fixed it before vacumn sucking.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.