Brisket has always been a daunting cut to me due to the time committment, slightly higher cost than other cuts, and the required attention and care it needs during the cook. The first time I tried cooking one I was a bit rushed for time and the final result wasn't as impressive as I had hoped. I've followed Aaron Franklin for years now and just recently purchased his book, Franklin BBQ: A Meat Smoking Manifesto. The first chapter inspired me to give brisket another go and I'm sure glad I did.