What is the secret to getting a good bark on brisket, mine turns out very tasty but no, or very little bark. I am currently using a Traeger Lil Texan but I have a Smokin-it #3 on the way.
Thanks for your help,
It is all in the foil or not to foil. Anything you foil looses bark. Steam is what kills it weather it is foil wrap or a water pan. I do slow and low most of the time 24 hours. I keep the door closed and cook to an IT of about 185° and then start doing the toothpick test. The last packer wen to 193°
I also agree with the comments. I, myself, foil all my butts and briskets as a "good" bark is secondary to a quicker cooking time for me. You stated yours turn out very tasty, and after all, isn't that what we all strive for? Foiling can save hours of cooking time on a large packer or pork butt.