I recently purchased a Weber Smokey Mountain 22.5. My question is how do i go about getting a smoke ring on my brisket. I smoked a brisket this weekend at 250 for 8 hours with kingsford charcoal and mesquite chunks. I wrapped it after 5 1/2 hours. The brisket came out great but was missing the best prt of look and taste which is the smoke ring.