I never seem to have a problem with smokerings on my briskets. I have noticed that when I am using my offset with straight oak/hickory or oak/mesquite that the ring is alot darker and thicker than say on the WSM or the BGE. This past weekend we cooked a comp and I cooked 2 flats one was 7.5 lbs other was a little over 8lbs. both injected with butchers bbq and rubbed with tx bbq rub. I ran the pit hotter than normal at about 280 tried not to let it get below 260. They were done in about 6 hours I think no more than that for sure. I wrapped in foil at the 165 mark. They both were 2 of the prettiest briskets I have turned out and really good flavor. I took 5th place with em. and this post is completely useless due to the fact that I was to drunk to remember to take pictures. I can snap a photo of the left overs if ya want =)
HALF DIAMOND RANCH BBQ
Home made 5' reverse flow smoker
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen