Thanks for sharing this.......I didn't realize PH affected the formation of bark so the baking soda is a great tip. I've cooked two briskets thus far (1 packet). The first was low and slow and may have had too much bark. The second was modified hot and fast and had decent bark but I wouldn't have minded a bit more. Next brisket I'll try the baking soda and still use the modified hot-n-fast where I cook at 230F till the meat temp is around 130F then crank the temp up.
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