Originally Posted by gutt22
There is the old school cafeteria mush called "barbecued beef" that has absolutely no resemblance to fine barbecue. Don't let yourself confuse brisket with this! Brisket is the king of all barbecued meats -- making it is the final exam for any serious smoker. There's nothing more difficult than churning out consistently moist, tender, tasty brisket.
I agree with the first half. However, I think chicken is a bit harder to do since good brisket has enough fat in it (and on top if it) to help keep it moist.