So I did some ribs last Sunday on the new Lang 36 patio model, and they came out great. So this weekend I wanted to do a brisket for Memorial Day. The brisket was a whole packer coming in at 11.5 pounds. It is the first brisket I've cooked on my own and it wasn't too bad but it had plenty of room for improvement. The taste was great and the meat was tender with a good pull, but I wanted a crispier bark. Enjoy the pics!! Just before I wrapped her.... Also smoked some bacon wrapped chicken stuffed with jalapeno and cream cheese. Sssssshhhhhhhhh.....she's sleeping. After another hour wrapped and in the smoker, I put her in the cooler to rest. Ready to cut Also made a homemade sauce Any tips or suggestions for that crispy, thicker bark would be helpful. Thanks for checking out my progress.