For better smoke ring formation keep the meat in the fridge till you toss it in the cooker. Start at a lower temp for first hour or so, like 250F, then ramp up the temps for the remainder of the cook to 300-325. I've never failed to get a great smoke ring doing it like this.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)