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Will starting a brisket at 225 grid temp produce a larger smoke ring?

I've read that smoke rings form better when 1) the meat is below 140 and 2) the meat is kept moist.  If this is true then would I be better off starting my brisket at 225 for 3 or 4 hours with a water-filled drip pan before bumping the grid temp up to 250 to finish the brisket off before it dries out?  I know I could use curing salt filled with nitrites to increase the smoke ring but I don't want to "cheat".


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