2nd in Chicken is great.
I feel your pain on brisket, that's what I'm working on too (and ribs and pork)
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
In another thread someone posted their scores, that might help us a little.
You might start a new "need help with brisket" thread, post your methods and scores (if you want) and you'll get lots of help.
If you don't want to go Public, then you can email or PM any of the folks here and I'm sure they'll help.
Russ