IMO brisket is all about consistency. Make sure you take notes and don't make drastic changes from cook to cook. I compare it to sharpening a knife. You need to get an edge (baseline) and then you can hone it to how you like it.
Jim - KCBS CBJ
Porcine Perfection BBQ Team
18.5" WSM | Packer Green Thermapen
| Auber PID Temperature Controller | Mini WSM | Green Bay Packer UDS
GO PACK GO!