Thanks BB-Kuhn. I hear ya about competition style, etc. I don't know much about that - but I know what tastes good to my mouth! In this upper echelon of briskets, it almost seems like the strands of the meat separate from themselves, from what I assume is melting collagen. When you hold a piece of this brisket up in your fingers, it flops down. I was thinking this must be a result of the quality and marbling content of the meat.
This is a pic of what I'm talking about