Barbecued brisket is a finicky son of a bitch. Cook it too fast and you'll be left with a dry, rubbery hunk of beef the size of your grandmother's purse. Cook it too long and you can end up with a pile of loose, stringy meat. Smoke a perfect brisket on a cool spring morning and you'll get one result. Precisely follow the same steps with a bit more moisture in the air on another day and you'll... More >>>