Ok, need some guidance here. Can someone explain the key factors that contribute to a good tasty bark on brisket? You all have seen stuff that I've posted here and for some reason, I'm not getting the tasty bark. What is on the outside is tasty, but not what I would consider "bark". A few initial thoughts: 1. Could it be because on some occasions I've foiled the brisket during the last part of cooking? 2. Is it a matter of rub (quantity, coverage, etc)? 3. Is it a time/temperature thing? Any help here is greatly appreciated.