Where's the bark?!?!? Help a brisket rookie

[gtsum]

Some brisket when I cooked on a ceramic kamado. Bark is certainly doable.

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[Jasong165]

Thanks for all of the replies and apologies for the late response. Turns out the end product was quite good.. decent bark, juicy and a good smoke ring. I ended up pulling the brisket and wrapping around 160 degrees after 5 hours. Total cook time was only 7 hours start to finish. I ended up flipping the brisket fat side up for the last 2 hours and it seemed to help darken every thing up. Took it off once it hit 203 and probe tender. I let it rest 2 hours before slicing.

Looks like I will try your suggestions and go by look and feel opposed to times. Everything always seems to cook faster than I anticipate which I need to manage better. Also I read too many sites and tips and think they are gospel.. I should relax and let it cook til it's done.

Thanks!

 

[Springram]

Some brisket when I cooked on a ceramic kamado. Bark is certainly doable.

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That is just plain beautiful!

 

[R2Egg2Q]

Here's one of mine cooked on a kamado. Before wrapping in butcher paper (IT around 175):

Out of the wrap and ready to slice:

As others have stated, don't wrap too early and not based simply on time or a set temp if you want bark to have some definition before wrapping.