I think brisket is just more of an "involved" cook, than say butts or a chuck roll. The involvement starts with the selection, then moves through the prep, seasonings, cook, rest, and serving. The more consistantly you repeat a proven technique, the more predictable the end result will be. It's a plus your first one turned out so good.
I agree with you about chicken, it's harder than most folks think. I always thought I cooked above average chicken..... until I judged my first competition. I now put a lot more work into my chicken.
KCBS - CBJ
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