Bull How to get that amazing bark on a brisket

[DenStinett]

My Briskets take approx 16 hours to cook
Trimmed to minimum Outer Fat Seasoned with a blend of ground Sea Salt, Black Pepper, and Dried Garlic
Unwrapped on the Bull on "LO" for 8+/- hours, until it reaches 150 internal
Wrap in Pink / Brown Butcher"s Paper back on at 270 for approx another 8 hours until it's 200-205 internal
Rap that in a Towel, dropped into a Cooler for no less than 2 hours (longer if possible)
It all but cuts itself

Did someone say Bark and Smokering ?

OH .... and now I seperate the Point from the Flat, trim and smoke the two pieces as individual cuts
A bit more work, but the Meat comes out AWESOME !

 

[NewbRecTeqJunkie]

Well hot damn! I will be trying this route next time. That meat looks delicious! Can't wait to try your "instruction"! thank you for sharing!

 

[Plumberguy]

That looks amazing. Hickory, mesquite, blend?

 

[vaughn0095]

I suggest you not wrap by temp but rather when you get the bark you are looking for. I agree with @ccmjr77 that heavier seasoning will help build better bark.

I agree here. Wrap at desired color, not necessarily by temperature. I've wrapped anywhere from 160F to 190F based on brisket bark color.

 

[nikolausp]

My Briskets take approx 16 hours to cook
Trimmed to minimum Outer Fat Seasoned with a blend of ground Sea Salt, Black Pepper, and Dried Garlic
Unwrapped on the Bull on "LO" for 8+/- hours, until it reaches 150 internal
Wrap in Pink / Brown Butcher"s Paper back on at 270 for approx another 8 hours until it's 200-205 internal
Rap that in a Towel, dropped into a Cooler for no less than 2 hours (longer if possible)
It all but cuts itselfView attachment 9628

Did someone say Bark and Smokering ?

OH .... and now I seperate the Point from the Flat, trim and smoke the two pieces as individual cuts
A bit more work, but the Meat comes out AWESOME !

So do you pull the 2 pieces off at different times, since 1 is thicker than the other?

 

[DenStinett]

So do you pull the 2 pieces off at different times, since 1 is thicker than the other?

Each come off the Grill when they reach 200/205
Oddly enough, the Point is not that much thicker than the Flat when they are separated
Now to be clear, I am talking about trimming the Point off of the Flat along that middle Fat Strip that lies between the two Pieces
I'm not cutting the exposed Flat off of the Point