re: Please critique my brisket process for a heavy bark

Skip the oil, I don’t like seasoning the night before because you’re creating liquid on the surface. For a good bark you want a dry surface. No need to consistently spritz every so often, only if the surface is too dry. If you can start off even lower for a couple hours in your smoker. Ultimately, a Traeger isn’t going to have as much airflow as an offset so it will be harder to get a bark.

Butcher paper wrap shouldn’t have much affect on the bark. If you decide to wrap in foil for the cook, hold it in butcher paper.