No wrap brisket?

[AZRedneck]

I want to cook a brisket on my PBC. I goofed up my first cook of SLC ribs, but it was all my fault and I know the reasons.

My concern is hanging that sucker. I've watched Noah's and many other videos, and they all double hooked and wrapped somewhere during the cook. I think the answer is gonna be no, but is there any way to keep it hung until done without wrapping? The only way I can think of not wrapping is to move it to the grate when it stalls. I've never wrapped, and really don't care to start. I like my bark. Yes, broiler in the oven or roll it over hot coals etc to firm it back up is an option , but would rather keep the purity of the cook instead of having to do double work. I'm patient, but a bit lazy too.

[Jerod Broussard]

I tried it, it really drys out the end of the flat. Best thing is to hang for at least 5.5-6 hours then go to the grate. Fat cap down first if it needs it, then do fat cap up. Some of mine will go all the way if I fill it up. Can't remember the last time I did just one but I'm pretty sure it got enough bark to wrap before 200. The humidity gets so HIGH on multi-brisket cooks it impedes bark development.

[AZRedneck]

Thanks Jerod Broussard I've never done fat cap up, even on full grate cooks. Do you think if I move it from the hooks to the grate as you suggest it will be ok fat down unwrapped for the duration?

I guess I'm asking what are the benefits of putting the fat cap up?

[Jerod Broussard]

I do the fat cap up to get the top of the flat barked. Once the top of the flat is barked I wrap to get her done, if she ain't already. Each cook is different.

[AZRedneck]

Thanks again. Jerod Broussard that makes sense.