re: Please critique my brisket process for a heavy bark

You can build the bark all you want but as soon as your wrap, that bark can turn to mush.

I spritz mine every 1 1/2 hours through the cook and that develops amazing bark and also keeps it moist without having to wrap.

I use a dalmation rub with garlic powder. Apple cider vinegar and apple juice base for my spritz.

ETA: My wording was off. If you build a bark for hours by spritzing like I do, once you wrap it, the bark can really soften and not be crisp anymore. That’s why I spritz and don’t wrap.