getting that black bark..

[evilpsych]

guys, i've been having trouble getting that black bark on my briskets. i've been running them for around 10 hrs in my bandera, using hickory alsmot exclusively. fat cap down, on the 3rd rack from the top for the meat.. any suggestions? do i need to cook for longer periods of time?

[jminion]

Few reasons that could cause this,
pit temp at the location of the brisket.
Are you foiling during the cook?
What is your rub?

[evilpsych]

not foiling, nothing but hickory chunks (baseball sized). I *do* have a foil heat shield above the water pan about 10" below the brisket with openings on the side to let the heat and smoke rise without cold or hot spots. very even heating.
pit temp near brisket is 220-240 (varies on how much i watch it)
light rub of chili powder, brown sugar, salt, cumin,. other spices etc.

the 10.5lb brisket's at 176 right now closing at hour 8. i usually take it to 180-185 depending. i hear some of you fellas take yours to 197 or so.

[jminion]

Add some white sugar to the rub and rub heavier, the rub and juices from the brisket are Bark. You may want to flip it in a portion of the cook just to get color on the non fat side. Do you trim silver skin on the meat side of the flat?

[BBQchef33]

dunno bout the sugar.. alot of times i dont use any in my rub and i still get a bark... Maybe in the sugars from the apple juice however. Sounds like your techniques is ok though..