I am going to cook a 7 pound Brisket for my Father in Law.
I have it rubbed and seasoned and sitting in the fridge waiting for the smoke to start tomorrow.
I may have missed it, but what was the temp you cooked at? I really want to give that a try one day when I have plenty of time.
Edit, nevermind. I just did not read far enough down on your initial post. My bad.
Let me know how it goes and post some pics.
I know a lot of us (including myself until recently) get nervous doing Briskets. But the more we all share and troubleshoot , the more Briskets there will be to keep the world a happy place.
Not as "crackly" as I like, it was more like Jerky consistency.
I am going to try to open it up on the temp at the end of the smoke next time.
My best guess would be to move into a 300 -350 range when IT is approx. 190 and carry that temp to you hit a IT of 205, that should dry the bark and get it nice and thick.
Does anyone have a good way to create a healthy bark on a Brisket over a 10 -12 hr low and slow smoke?