I really dont come to this site much because it seems to be a grilling site and I dont do much of that. I do however like low-n-slow cooking and compete about twice a month. This is my first year to BBQ and compete.
I did find the Brisket FAQ section of this forum to be extremely informative and there were things in there that I had never considered or even knew about. The "plateau" thing I had no idea about and I have been struggling with that very issue. You have no idea how many competition briskets I have ruined running the heat up in an effort to get meat tempature to rise. I will however start back on competitions again in January (needed a break, I do two a month) and will let you know the results. Thanks Steve.