great post but i just wish people didn't think brisket is that hard....
take a west(alpine area)texas longhorn brisket w/ skeet & pecan and not get so alton brown on it....well capped meat, case of beer(or 2),salt & pepper.....skeet & pecan & 15 hrs of nothing to do but watch the stars & beers,& meat around 250...(little league fundraiser mod)....wrap & rest on the low end of the pit for a couple- serve @ noon...if the end slice of the flat is fatty or tough- trim more or slice thinner .. the flat point(burnt ends) go in the pintos.....
depends on the cut-always....