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What is the secret to getting a good bark on brisket, mine turns out very tasty but no, or very little bark. I am currently using a Traeger Lil Texan but I have a Smokin-it #3 on the way.
It is all in the foil or not to foil. Anything you foil looses bark. Steam is what kills it weather it is foil wrap or a water pan. I do slow and low most of the time 24 hours. I keep the door closed and cook to an IT of about 185° and then start doing the toothpick test. The last packer wen to 193°
I also agree with the comments. I, myself, foil all my butts and briskets as a "good" bark is secondary to a quicker cooking time for me. You stated yours turn out very tasty, and after all, isn't that what we all strive for? Foiling can save hours of cooking time on a large packer or pork butt.