Well thanks Homey. I only mentioned that there are too schools of thought on brisket. There is the old school of running temps at around 250-260. I am definitely old school but I have also found that you can smoke brisket in the 280-290 range and still achieve a moist tender brisket without injecting or foiling before resting if time may be an issue. The higher temp will help reduce the stall time and the results seem to be the same. Now if you use a sugar based rub ( which I do not ) I can't speak as to what will happen to the "bark" at the higher temps. I do baste when running higher temps. I use an oil, vinegar, beer and sliced onion baste with very few spices. IMHO brisket ( traditional Texas sliced style ) shouldn't have true "bark". "Bark" on brisket/beef CAN get hard and tuff. I would love to hear what the other members have found. Good luck. Keep Smokin!