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I tried raising up the heat to almost 300 degrees from 190 to 203 to try to help it.

Sounds almost like foiling and good bark are mutually exclusive.

I have been doing small brisket flats lately which have good flavor and are tender but no good bark. These are small as in 3-4 pounds and I have been foiling them at 165 degrees and this past weekend I used butcher paper hoping to increase the quality of the bark, but it didn't happen. I have...

When wrapping with butcher paper at 165 degrees, can I safely wrap the butcher paper wrapped brisket with foil when putting it in the cooler after taking it off at around 200 degrees? Or should I remove the butcher paper and wrap in foil for the cooler? Thanks!

I have been applying the brisket rub the day before smoking but since I found out that using some olive oil helps the bark, I was wondering if I can apply the olive oil and rub the day before and let it sit in the frig, or should i apply it all right before putting it on the smoker? thanks

I did not realize until I joined this forum that searing doesn't seal in juices. Thank you very much for that information! I love learning from you guys!

I think foiling it like you guys explained would have made a better brisket. Just out of curiosity does anyone seer briskets before smoking them? Does that work or make any difference? Thanks

Thanks guys for the info. What I am really confused on is what I actually bought. I bought a 4.54 pound cryovac brisket that to me appeared to have both the flat and the point. It had that thin layer of fat between the 2. Being so small I thought it had to be just one or the other. I am still a...

I just started smoking a few months ago with my new WSM and have done ribs, beer can chicken, pork shoulder and brisket. Last week I did a small 4.5 pound brisket over 7.5 hours and let the thickest part of it get to 188 degrees and took it off and double wrapped it and put it in a cooler. It...