I have found that each of us has a different process, both of learning and teaching. I will say, I came here, having cooked BBQ (in the traditional sense, not grilling) since 1976, had produced many many great butt and rib cooks. I learned a great deal from Donnie, about brisket and the Texas traditions of BBQ. I consider him, even though we have never personally met, to be a mentor and valuable influence in my cooking.
But, to each his own.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."