After the 3rd attempt I finally smoked a 12 lbs. brisket that came out great. As many in this forum recommend, I stuck to the very basics on the rub ( Garlic powder, Onion Powder and Kosher Salt and a few table spoons of Worcestershire )Smoked it at 225. I did wrap the brisket at 165 and allowed it to hit 205 before removing from the smoker and resting it in a cooler for about 2 hours. The only deficiency was the absence of a good bark. Is it possible to reach the same results without wrapping? Can you get a good bark if you wrap? I would appreciate any suggestion.