I like to toss out Darcy's method,because it cuts thru lots of the fine tuning of prepping/cooking briskets,that folks like to put forth in exotic "recipes".
He does his method,and cuts to the chase.
He leaves out most of the wild,exotic steps.
If you follow his method,step for step,take careful notes,and make small adjustments,you can develop your technique that works.
This is NOT my technique,or Smokin'Okie's.
Darcy uses a method,that can work on many types of cookers,and cuts thru the many fancy techniques.
The "World Champion Brisket Recipe" keeps showing up in the search,and it drives me crazy.
I'm sure it makes a tender product ,as a pressure cooker does,but the folks that rave about it,should taste a real brisket,cooked low and slow,without all the "refinements" and see if that is what they are really trying to achieve.
If it is,I'm happy for them,but that is not what I try to achieve.
In all the years I've cooked on traditional Cookshacks,I've never found the need to use foil in the cooking process.
If you read my posts,where I say the CS was developed by Donna's family,a half century ago,to cook briskets,I never mention anything other than to learn how to cook with the cooker,as it is designed.
I did my comp practice on a CS 160,without EVER needing to use foil.
If the sanctioning bodies,allowed traditional Cookshacks,I'd be thrilled to cook comps on them.
Now,foil is a tool,when you are behind on time,the product won't work,you have lost your heat source.
Yes,we've had the chance to work with experienced cooks that know many tricks,to avoid outright failure.
You have a poor quality piece of meat,that should be ground for burgers,or used for pot roast,or corned beef/pastrami,foil can be a last resort to achieve an edible product.
Smokin' worked hard, to give a rough draft,about how to start on a brisket.
He gave me my most important tips,to take very good notes,make adjustments one step at a time,and take very careful notes of the results.
That's what has allowed me to achieve our modest success.
Yes,we both react to specific questions from forum members,that we hope fit into that small niche in that cook's technique.
No,it may not fit into your small niche,into your technique.
Smokin',over the years,has emphasized that each product is a process,and "clumping" pieces of other's techniques won't usually work.
The certified judges tend to travel much of the nation,as their circuit,so much of the judging can be close.
There are also regional differences,that show up.
We cook around the southeast,and Smokin' cooks around the southwest,but we cook with many of the same cookteams on the circuit.
I think that Smokin' would agree,that brisket is a trial and error process,where your failures tend to lead to your successes.
Quality meats,and hands on experience,are very helpful.
We are all experienced judges,so we have a feel for what it is we are trying to accomplish,with each product.
Taking a class from a winning cook can cut your learning time,drastically.
You spend 36 hrs walking in their shoes,and feeling with their hands.
I guess what I'm saying is that Smokin' and I may help you over a hump,as you learn,but our "method" in text,may not help too much.
Hope this helps a little.