Gastonomical Cooking: Brisket Breakthrough!

I'm not going to claim that I'm a Certified Barbecue Expert, but I've smoked my share of meat over the years -- mostly of the porcine variety. I've smoked pork butt several different ways, including traditional pulled pork and an Italian porchetta, all to rave reviews. I've also had good luck with ribs. But the one time I did brisket was several years ago, and it was, well, disappointing. It was okay (it was barbecued brisket!), but it was on the dry side, and compared with the excellence I'd been able to produce from Our Friend the Pig, it led me to relegate brisket to something I get in restaurants rather than try myself.