Just stumbled on this forum whilst searching the internet to discover the secret of tender brisket. After a bit of reading, it seems as if I may have discovered the holy grail :). Time to do some serious reading!
Anyway, I'm located in Monroe, CT, about 50mi north of NYC. It's a suburban/semi-rural area, although we're not far from more densely populated areas.
I have to admit that I'm relatively new to smoking and true BBQing (as opposed to firing up the Weber and grilling some burgers)...I've done a few pork shoulders and ribs with what I consider to be good results (nice smoke ring, pull apart tender), but brisket has me beat, at least for now.
I have 2 grills/smokers...one is a 5 ft long monstrosity hand fabricated by my friend Butch. It does not have a separate smoke box, but it's big enough to allow for indirect heat. The second is a store-bought New Braunfels smoker that I got for free (I run a junk collection business, and you would NOT believe what people throw away!). It's got a side smoke box, and it's in very good shape.
Other than smoking meat, I collect antique cars/hot rods (have 5), and antique farm engines.
Hope to learn a lot and conquer the meat they call brisket.