First Brisket Question

[Michael Hermanek]

I was looking to pick up a packer but unfortunately, for 4.99 #, I thought that was a bit steep. So, against my better judgement, I picked up a flat. This flat is between 5-6# and appears to be untrimmed (lot of fat still remaining).

So, what I want is to have a brisket that has bark on it and is not dry. I was thinking of doing this brisket @ around 225-250F until reaching temps of 165F and then foiling the brisket till it hits 190F or so. Then putting it back on the smoker unfoiled to toughen the outsides a bit.

If I do it this way, would I achieve what I am setting out to do (bark and not dry)? Any input would be appreciated!

 

[Corey Elks]

bark, yes, not dry

. Depends on many factors. Most important is its done when its done. There is a fine line with it when to pull. Sometimes i nail it and sometimes i dont. practice makes perfect. Use a probe of thermometer to stick in and it should feel like butter. good luck