Ok, i smoked a pork loin and a brisket. Since its just me and my wife. It was only about a 2.5 lb brisket. and smaller pork loin. I bought myself a digital thermometer that works great. kept my temp at least 225 and topped out a couple times at 231. Took about 3.5 hours to cook and probably could have stayed in there another 30 mins. I use a smoke hollow electric smoker. With my charcoal smoker i was able to get a REAL good ring on the inside. And my electric didn't seem to do that. I took the water pan out and just added a little water to the drip pan. That gives plenty of moisture. I soaked the wood chips in the water for a good 30 mins. I didn't brush on the sauce till about 2 hours into it. With the brisket, i soaked it in some apple juice with galic and onion powder. And i layed it fat side up. After i put the sauce on it, i turned it. What is recommended to get a deeper ring? I thought i read somewhere about adding some charcoal.? My wife and i really like the deep smoke flavor. My brisket and loin where very good anyway. but, it can be better.!!