I did another experiment today trying to improve the bark on my HnF brisket. I cooked this one just like I did the first one - http://www.bbq-brethren.com/forum/sh...d.php?t=135353
For this one though, I made two changes. I used a commercial rub. And, instead of keeping the surface of the flat as smooth as possible, I used a fork to cut some shallow "troughs" in the surface of the meat going in the same direction as the grain. I did this in order to create more surface area for the bark to adhere to.
Here are the results. I think it came out excellent.