well a bit of caution... the exercise is to give a similar starting point on Brisket Texture that anyone can duplicate then have a common texture to shoot for. Its like brisket's best case scenario. The zenith of texture, flavor penetration and moisture sans bbq smoking.
I liken it to how I was able to get a great chicken product skin texture by practicing i the oven over and over. then once a temp was settled just do it in the smoker.
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent