Couple of briskets ago i started thinking about paying more attention to my bark.
Usual process for me is rubbed, sauced and some 15 hours in the smoker on 225 with a lil mesquite. Then double foiled with apple juice and in a large foil roasting pan in the oven ( DO NOT FORGET THE ROASTING PAN OR THE WIFE WILL BE PISSED!) at 225 for another 6 or so.
If you get the brisket in at 9 am this works out well as you are loading to the oven at midnite, then can sleep, and it's done at 6 am.
Anyways, the bark doesnt come out crunchy and whatnot, of course. So I thought maybe this time after I pulled it out of the oven I would slap it on the grill at 600 or so for 3 minutes a side, that ought to dry off the bark and crunch it up a bit.
Then i thought I would start messing with stuff even more, cant leave well enough alone, you know.
Here's playing with bread crumbs.