I still am learning the ways of the Brisket. I consider it the holy grail because I've had so few good briskets. It's a meat that you can't cook by the numbers, as others have said. You have to have a feel for it and that takes time to learn.
[FONT=Tahoma]~~~ Still Smokin' | WSM 22.5" | OTS 22.5" | SJS ~~~[/FONT]