Is there a piece of meat that is so temperamental or difficult that hardly anyone can get it right?
Also, please don't say brisket, because it's not really that hard.
Smoking, you need patients and an accurateThermometer...BUT, I am going to say...An 8 ounce Hamburger gives me the most trouble! I can nail just about any meat, cooked by any means, but a thick 8oz Burger, pan fried or griddle cooked, is my Nemesis. No using a therm, that is cheating. I am talking Diner/Burger Joint Style, heat the pan or griddle, place the burger on, whether a single turn or flipping, then at just the right minute place a thick slice of cheese and get it melted. Rest the burger a minute or two while you assemble the plate. Bite into that burger and have it PERFECT, Juicy and Med/Rare...I can't seem to do that Consistently! I am averaging 40% too done, 40% some portion very rare to raw and 20% Magic...JJ
Try brining and Roll and Tie them, even two together. Still small but they will be done closer to your Breast meat....JJ
I'm probably putting my neck on the block here (ready for the Axe) but have you tried to reverse sear it , or using the 3-2-1 method as some do on ribs, timing is different of course, but may help the cause ??