Brisket came out great. At one point the temp spiked to about 300 degrees for 20 mins or so but was brought back down to 250 quickly.
The problem I am having is still with the rub/bark. Maybe I caked the rub on too thick, but it was still very crumbly when the brisket came off. Any thoughts on how to make it a little crispier and part of the meat's coating so it can't just be knocked off like loose salt?