Eating at Famous Dave's, I've had brisket a few times but didn't understand the big deal about it. Last weekend, I just made my first and it was excellent! In fact, I've eaten the leftovers the last two days! I dry brined it with salt (AKCheeseHead, once I discovered this, I don't bother with wet brines), seasoned it, smoked it in the barrel for 4 hours. Then I poured some Texas mop sauce on it and wrapped it in tin foil for another hour. Then put it in a hold for another hour. It came out cut-it-with-a-fork tender and juicy! I was so pleased. Technically, I only had a 1/4 brisket with so my times were probably quicker than normal. The barrel also seems to cook much quicker than traditional, which is a nice benefit. I wasn't confident in how it would turn out, so I made burgers along with it. My kids started on the burgers, but a couple took the brisket for seconds. And my wife went back for seconds (despite her diet).