re: Please critique my brisket process for a heavy bark

Go heavy on the coarse salt and pepper, add some garlic powder to your rub. I use mustard as my binder and apply the rub at least 12 hours prior, wrapped tight in plastic wrap. I tend to smoke in the 225° to 250° range, wrap around 165° to 170° and go until just over 200° and or probe tender. Keep in wrap, place in a cooler with big beach towels for a few hours.

I have added some brown sugar to my rubs in the past, and that will surely add to the crust formation.