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I don't know why you wouldn't be able to do an excellent brisket on your Bull; I have done some really good ones on my smaller Trailblazer/RT-340. Are you cooking to temperature or probe tenderness feel? What temperature are you cooking at? How much rest are you giving them after they are pulled from the grill?I love my Bull. I cooked some 10+ St. Louis today. I have great success with many cuts. The versatility is unmatched: salmon, veal, lamb racks, burgers, roasts, shoulders, etc. But my briskets have not been good. Is it just me?