Hi all! I just joined this forum mainly to increase my knowledge about smoking (Real BBQ). I hope that I will also make some great friends! I consider myself a great griller, I own 2 Weber grills...NO Gas. Charcoal only (Kingsford rules). I have mastered beef, chicken, pork now, I want to expand my horizons.'SMOKING!!" I've had great luck with salmon and pork. I used a cardboard box smoker.(sounds crazy but it worked!) Now, I am thinking of making one from a more substantial material. My "custom" smoker is not yet completed, (I will post pictures of the assembly.) I was inspired by the Weber smoker. I would like advice on brisket. I have tasted some at a restaurant called Smokey Bones. It was dry, not very good. A friend smoked one, and again it was dry, not juicy. Is this how brisket supposed to be? I have seen footage on Food Network and Discovery Channel with juicy, succulent looking Texas BBQ. I want to master that. I am going to take that 5 day course, starting today. Any advice will be greatly appreciated!