Another thing, how many briskets have you done? I have done 2 and I figure I am doing good if it is edible, even tasty. It took me a while to get to where I could do ribs and butts with a high level of comfort, and even at that, I get off cooks at times. I figure a dry brisket here or there is a part of the learning process.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."