Rick I cant recall seeing a brisket that moist, but that being said where is the smoke ring? What kind of wood did you use?
Only way to get a smoke ring in a Bradley is a cheater ring. Use some MTQ or a lump of charcoal on the puck burner. Smoke ring is just for looks anyways.
A smoke ring is a pink discoloration of meat just under the surface crust (called bark). It can be just a thin line of pink or a rather thick layer. A good smoke ring is around 1/4 inch in thickness. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.
