I am fascinated by this “brisket mystique” that seems to be present here. Different parts of the country are known for different meats and or sauces. Brisket being a Texas thing. Growing up there smoking a packer was just what you learned to do. I know a brisket can be tough and chewy but I want to see if we can take some mystery out of brisket. With brisket you just throw it on, be patient, watch your temps and your smoke from the stack and come back later and take it off the smoker ( simplified version ). We just learn to smoke brisket from a young age. BBQ means you are cookin a brisket in Texas. I happen to be old school. I don’t brine. I don’t use rubs. I like the taste of the meat and smoke. I have never used a meat therm. ( I recommend all less experienced smokers go by IT for all their meat! ). Salt and pepper, maybe red pepper instead of black. I have to special order a point end of brisket here in England. British supermarket meat has almost all the fat trimmed off. I’ll post a pict. of British brisket soon. Anyway, I have always used wood ( at the very least lump wood charcoal ) as a heat source. Do we think maybe smoking a brisket using different heat sources might be a contributing factor in the final product? We smoke butts but we usually slice em. Can’t beat some good pork. Brisket seems so easy to me. What do the members think is the reason so many folks find it hard to get a good moist tender brisket? Keep Smokin!