Smoking a brisket

[Jon54]

We bought a Recteq pellet smoker and still learning to use it. Our first brisket was delicious but didn't have a crisp bark on it like we get when cooked indoors. Suggestions on what we did wrong? We always have brisket for Christmas dinner.

 

[TAFKAP]

Salt & season it at least a day ahead of time. Cook open & exposed at least the first 30% of cooking time, then wrap it for another 65% of your cooking time. Almost time to take it out, let it open cook again for the remaining 5% or so.

 

[Appalachian American]

Did you use peach paper for the "Texas crutch" if not- highly recommend. Also, please do not neglect making burnt ends out of the part that isn't the flat.

 

[TN Song Dog]

Many ways/variations, but this works for me.

Season with 50/50 mix of course salt and course pepper, like Tafkap said, 24hr prior. Keep refrigerated. Set it out on counter 1hr prior to putting on smoker.

Option1:
Smoke uncovered, 250 degree, until internal temp is 185. Wrap tight in foil and allow to rest and cool before carving. If it steams when carving, you are losing your moisture. Let it cool longer.

Option 2:
Smoke uncovered 250 degree until internal temp reaches 150. Wrap tightly in foil or butcher paper and continue cooking until 185 degree. Let it rest until doesn't steam off when slicing.