You want bark? In the first hour of smoke, put that brisket fat side down as close to the fire box as you can get it without catching any flare ups. Then, flip it over and slide it to the opposite end of your of your smoker for the duration(that is of course if your using an offset).
Foil at 195, then stick it in the cooler(as I recall Pooh's advice I think).
Works for me...
Sidartha translated: Every wish fullfilled
True stainless kegerator w/cheap 1/2 barrel
10'6 EC single fin
10' Minchington 2-1 set up