Originally Posted by aawa
There are several things that will effect the smoke ring.
* Salts/nitrates in your rub
* Time in the smoke
I have gotten plenty of good smoke rings cooking at 300+ degrees. I apply the rubs to my meats as the pit is coming up to temp and these are smoke rings I have gotten on different cuts of meat.
Good gracious that is some spectacular looking brisket. Bravo my friend!
I usually apply my rubs the night before and let it get all happy in the fridge over night. On the cook Monday I did as you describe.
Now when you say "salt & nitrates" does more of those promote a more profound smoke ring or less?