OK, so I bought a GOSM Big Block a little while ago. I've done ribs and pork in it so far that turned out great. 3-2-1 method on the ribs and smoke-foil-finish method on the pork. Both turned out great. I've done as small as 2 racks of ribs up to 30 lbs of pork at once. But, I'm a Texan, and I've been building up experience to start doing briskets. My first brisket was for Labor Day weekend. I used Geek's basic method as an outline to follow. Let me say first that everyone else really liked it. It was very moist and the flavor was fine (used Jeff's rub). I however was disappointed in the lack of bark. Even after it was pulled off the smoker (before steaming in the foil) it was basically wet on the outside. No crusties, no bark, no crunch. I hesitate to believe that I can't get a good bark with a gas smoker, but maybe some of you GOSM guys can chime in. Help me figure out what went wrong. I'm ready to try another one. These pics are from after pulling it out of the foil from sitting in a cooler for about an hour.