I've never cooked brisket...I've read so many times how easily it dries out that I've never tried. I cook tri-tips often matter of fact I've got several currently in the freezer. I find try tip easy to cook, but I've grilled and Q'd 100's of them. Any secrets to not dry out a brisket. I really want to try one. By the way I cook on Chargriller Akorn Kooker so in theory being its a Kamado style cooker keeping the meat moist should be easier than on other smokers. I find it to be the case in every other meat I've smoked. One more thing, besides pork & beef ribs, shoulders and picnics, fish, tri-tip, brisket what other cuts are good for Low n' Slow Q?