Hey all just had a question for all you MES users. I have done several briskets (7-9lb range) over the past 18 months. Had very good sucess with the overall taste and the tenderness. But my big question is how do you or what would you recommend to get that dark red smoke ring that I see so often on everyones pics. Here is a run down of how I smoke my briskets. Please tell me if I should change anything. -7-9 lb brisket. -drain all juices of the night before, tap dry with paper towels -then coat/rub whole brisket with favorite rub (right now using JB's Fat Boy all purpose) -wrap in Saran Wrap for 24 hours. -warm water in the pan and bring the MES to 170* -set the brisket in and start the smoke -damper is 1/4 open -smoke for 10-12 hours, start mopping after 2-3 hours, mopping every hour after till wrapped -wrap in foild once it reaches 160, place some mop in the foil -bring to 200* -rest for hour -slice Very tender and great taste but no smoke ring. thoughts? I appreciate your help!