Ok... so I've tried three different ways of doing my brisket, all of which
have resulted in extremely tender, very tasty... but also dry meat at the
end... I know sauce is not used in the purist world, but I've ended up
having to use sauce, something light mind you, to give a touch of moisture
back when eating it...

I've kept the temp around the 225-250 mark for the whole cook, I've started
high(around 300) and then finished low and I've started low and then
finished high. Same result all three times.. tender, tasty and DRY!
grrrrrrr (not sandstorm dry mind you, but not juicy either)

Anyway... the problem is, IMO... I'm not buying brisket! Well, REAL brisket
that is.. I have yet to find what everyone here(and most other places I
read as well) calls a "packer cut" brisket. The largest I've found period is
the one I did this past weekend, and it was 6.7lb. At most, a little less
than 1/4" of fat on top, and not the entire brisket was covered with fat,
about 1/3 of it on one end was strictly meat, no fat at all... and, very
little marbling.

This has to be it, doesn't it? When I mention brisket to any of the places
I buy from, they always tell me "no, they're not that big".. etc, etc...
The last one I bought was in the vacu-pack still, but they have to be
getting just flats, and trimmed ones at that, don't they?

I really think I need to find a good, lotsa fat full brisket that I can trim
down the way I want, as well as I'll have to cut it in at least two pieces
to fit in the GOSM, but I think then and only then am I gonna get the result
I'm looking for. Mind you, no one has complained about it at all, but then
we're not talking BBQ experts here that are doing the tasting. *g*

Actually, this last brisket got me my first "commercial" job for next
weekend should I choose to do it... there's a horseshoe tournament on
Sunday, and the guy that's holding it tasted my brisket yesterday(yes, with
sauce) and asked me what I could do for the tourney. I told him probably
pulled pork would be best, so he said to just do it up and give him the
bill. I figure I'll just charge him for the cost of everything and see how
everyone likes it... heck, who knows, maybe pull a few other "paying" gigs
outta that one. *shrug*