I've only had maybe 1 or 2 briskets where the flat was barked up by the 6 hour mark. One was the middle brisket in a 5 brisket cook. The other one was just really small, because even hanging 8 hours didn't get ample bark for any brisket in that particular cook. It also dried out the ends of the flat too much.
And this is with a 250-280 pit temp.
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