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This is great! Thank you all for your responses. As with most things, I know it takes practice, but it's so helpful (and fun) to get some insight from those who've done it. I might buy another brisket today!

Hello All, My first time here on the forum. I've been learning to smoke on a Big Green Egg this summer and came to my first failure yesterday with a brisket point. It was overcooked, crusty bottom (I had fat cap up) and crumbly. So sad! I was following guidlelines from Aaron Franklin's book...