My cooking buddy does our briskets. I quit doing them because of cost of the meat and variability in quality. Also, I suck at them, which may be the real reason. Yesterday's were about a "B-". I do have a secret I can share that is used by many restaurants now, though. Matt: I've posted it before, we cook weekends at Baum when Razorbacks play baseball. Last 10 years, no exceptions. No secret. You want it engraved?