Smaller (2-3 lb) flat briskets and "bark" - opinion sought

[outlaw]

KAM's tips were spot on, and that flat looks great. I have messed up lots of briskets in an attempt to get the bark just right while keeping the moisture. The key for me has always been a simple dalmation rub of salt and pepper only, a water pan for the first 3-4 hrs, then take it out and cook naked through the stall and then double wrap in butcher paper till probes correct. That can be anywhere between 195-220 depending on the cut of meat.