People ask for the secret all the time. The honest answer is boring: time. A brisket does not care about your schedule. It is done when it is done, and trying to rush it is the fastest way to ruin good meat.
We run hickory low and slow — 225 to 250, steady, all day. The bark you are chasing comes from a dry surface and a patient fire, not from cranking the heat. If you are peeking every ten minutes, you are losing more smoke than you think.
Rub matters, but it matters less than people hope. A balanced rub seasons the bark and helps it set. It will not save a fire you did not tend. Salt early, smoke steady, rest long.
That rest at the end is the part everybody skips. Give a brisket an hour wrapped and resting before you slice it. The difference is night and day.
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