The biggest challenge I have had with cooking briskets is knowing when to pull it from the smoker. There is a small window that occurs between an undercooked, dry, tough brisket and an overcooked, dry brisket.
There is no set temperature that will let you know when to pull it, as all briskets are different. It just takes practice, and trust me I'm still learning.
Prep and serving are a bit more involved than most cuts of meat also. Learning how the grain runs different depending on which side the brisket came from, learning how the point and flat run together. It's not rocket science, it's just harder than most cuts of meat in my opinion. And this opinion is from a backyard cook, I don't compete.
Shelter me from the powder and the finger
Cover me with the thought that pulled the trigger
Think of me as one you'd never figured
Would fade away so young With so much left undone
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