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If you are talking about a heavy Bark on the brisket coming out of the smoker. A Hot and Fast smoke, 300-325 smoker temp no foiling will do it. Another option, what I prefer, is to smoke Low and Slow at 200-225°F to get max smoke and tenderness then pull it out of the smoker when it passes the probe test for tenderness and char finish it over the hottest fire you can make in a grill...JJ