Brisket moist but needs more flavor and harder crust

[Ramesesrp]

My brisket is typically moist because I smoke it then move it it the oven for overnight cooking...very moist but the bark gets mushy and regardless of me thinking I'm over seasoning the outside...still don't have the flavor I'm looking for...more salty...thoughts?

[Virginia Dave]

I use the dry brining technique found here on AR.com and Meathead's Big Bad Beef Rub. The flavor is awesome. As far as the crust goes, I posed that very question yesterday. I have a brisket in the smoker now and will follow the advice I was given and wrap in foil at 175°, well after the stall.

[David Parrish]

Dave you should link him to your thread.

[Virginia Dave]

Umm. How do I do that?

[David Parrish]

Just copy the thread link and post it here. If you hit the "Advanced Editor" button which looks like a capital A, then click the chain link icon from the list of advanced options, you can even describe the link.

[David Parrish]

Here's an example of a link with custom description:

Check out the best looking guy in the forum

[boftx]

Looks like I gotta start wearing hip-waders on a regular basis when I visit this site now.

[David Parrish]

You're one to trash on trash talk