Hello Steemers!!!
This was my third time using my electric smoker. I'm no expert at all, but this one came out pretty good I think. I read so many things online about how it's impossible to get a smoke ring in an electric smoker, but I also watched a few videos on YouTube where people offered some tips otherwise so I was determined to try. You can see I have a thin pink ring around the meat on the left side there.
I followed advice on the video that talks about putting charcoal briquettes into your wood chip tray to achieve the smoke ring. I probably started with 4 briquettes and then added 2-3 more during the first 2.5 hours of smoking.
I followed another piece of advice I read and pulled the brisket straight from the fridge, rubbed on a thick layer of paprika, salt, and pepper and put it in the smoker while it was still somewhat chilled. I did this to lengthen the amount of time the brisket is exposed to the smoke before it reaches an internal temp of 140 (where it supposedly stops absorbing smoke and when I usually stop adding more wood chips)
As far as temps I tried to keep the smoker around 230 and I pulled the brisket and foiled it when it had been stall at an internal temp of 150 for about an hour and a half. I finished it in a 300 degree oven in the house wrapped in a few layers of aluminum foil, then pulled it, wrapped it all up in towels and stuck it in a cooler to rest for an hour before slicing.