I know you were Crewdawg. I was also try'n that quote deal and looks like I messed that up.
I don't see the briskets being that hard, but I've done a BUNCH of them. I made around 100# this fall for a banquet, 50#'s more for 2 other get togethers, 1 for a Christmas gift, and a plenty this summer practicing for the big banquet.
Ribs and chicken skin, they were/are tough for me. Never have done chix skin crisp yet, had a handle on ribs and the ones I just did were too spicy for the kids. I can repeat a brisket and butt well, and that is about it.
That being said, I haven't tasted very many briskets and pulled pork either.