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.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.
2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)