Perfected Methods

After reading some post from Ron and others, I was wondering, just how many of you have perfected you method of cooking your brisket and don't dare try anything different? And how long did it take to get there?

I've been cooking brisket at home for 15 years and finally came up with the perfect method (for me and my friends and family). I am my own worst critic, my family says it's great all the time, but the last two cooks I have to say, this is what I've been looking for! Tender, juicy, just the pefect smoke.

I found some cherry wood down here, but didn't pull the trigger since it was kinda expensive, but I think I still want to try it next cook (didn't I just say I was through experimenting?)

I cook by feel and touch more than temp. When the brisket starts feeling loose, I take a probe and insert. Depending on how easy it goes in I either wrap and cook a little longer or wrap and cooler. If I cook a little longer I'll watch the temp to about 180 then cooler.

Red oak is my main wood, and a little mesquite or pecan mixed in. Want to try apple and cherry to see if it changes things. I only trim and rub the bottom (I've heard seasoning doesn't get through the fat and have found it to be true).

Things I've tried but didn't see enough improvement to keep (just my opinion)

Injecting and marinading (every bite doesn't taste the same... some have great flavor, then the next is naked), I am from the old school that the wood gives it all the flavor (i feel the same way about steaks).

Trimming the top part (dried out too much).

Fat cap down (use only if I have to stuff the pit, the one closest to the fire)

The real secret is keep trying till you find the right combo that pleases your taste buds.