Brisket is the "holy grail" because it's hard to cook a great one every time. It's pretty easy to screw up brisket; much easier than it is to screw up a pork shoulder, for example. Many can cook a good brisket but the good cooks can cook a great one most of the time.
Speaking of competition brisket, I have had boxes full of brisket slices as thin as the canvas from a Chuck Taylor Converse sneaker and just as tough. I have also had a few exceptional briskets. But most of them are average at best. So, even a lot of competition cooks struggle with it.
If you can routinely cook a great brisket you are doing well and you deserve bragging rights.
That's my story and I'm sticking to it.
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