To build a better bark on my brisket, I should...

[BluDawg]

Boots your grub always gits my mouth to waterin and that is a good looking brisket... you need to tuck a few Bennies under the salad I agree there is a 100 ways to skin the critter. Cooking at real low temps(below 230) I agree with keeping a little moisture in the pit to keep the surface from turning to rawhide. I just don't cook that low any more. I gave it a try for quite a few years (it almost turned me in to an alcoholic) before my brains came in and I abandon the newfangled method and went back to cooking how I was taught by my Pappy and my Dad. Their pit thermo was a hand held over the cooker and "we are almost out of cold beer so it must be done" philosophy.

[Brandon87]

I foil and am able to get a nice bark. I use a foil pan and cover with foil rather than just wrap in foil. Fat side down with just a little liquid. The meat side never braises in the juices so you don't get that mushy bark. IMO, you lose the bark when you wrap tightly in foil and/or let the meat side braise rather than just the fat side.

[JBROOKS3]

I foil and am able to get a nice bark. I use a foil pan and cover with foil rather than just wrap in foil. Fat side down with just a little liquid. The meat side never braises in the juices so you don't get that mushy bark. IMO, you lose the bark when you wrap tightly in foil and/or let the meat side braise rather than just the fat side.

Do you smoke it fat side up or down, then cover in foil pans?

[Swamp Donkeyz BBQ]

Diffrent cookers will produce different results. We consistenlty produce good bark, with foil, while someone next to us will have soft mushy bark, while using foil. We cook our brisket at 325, and that probably makes a difference also.

[Brandon87]

I foil and am able to get a nice bark. I use a foil pan and cover with foil rather than just wrap in foil. Fat side down with just a little liquid. The meat side never braises in the juices so you don't get that mushy bark. IMO, you lose the bark when you wrap tightly in foil and/or let the meat side braise rather than just the fat side.

Do you smoke it fat side up or down, then cover in foil pans?

Fat side down. Place in foil pan around 165 internal.

[Boots]

Fat side down for me, flip it halfway through.

And thanks Dawg, welcome at my fire any time.