I agree, there's plenty of good online resources, and brisket especially is pretty straightforward. When I was learning, I absorbed Aaron Franklin's videos and was delighted with the results even as a beginner. By the time I mustered the willpower to actually wait in line and try some BBQ at Franklin's, I was pleased to find that I really wasn't too far off.
This line from the article was a little silly:
"In the end, the secret was to precisely control the temperature both in the smoker and in the meat over the “low and slow” smoke."
When really the importance of heat control is pretty well known. Something I use and that may be of interest to HN is a heatermeter:
which uses a fan to maintain a set temperature automatically and has a web interface to monitor it remotely. The article mentioned the students had built something similar too.
This line from the article was a little silly: "In the end, the secret was to precisely control the temperature both in the smoker and in the meat over the “low and slow” smoke."
When really the importance of heat control is pretty well known. Something I use and that may be of interest to HN is a heatermeter:
https://github.com/CapnBry/HeaterMeter
which uses a fan to maintain a set temperature automatically and has a web interface to monitor it remotely. The article mentioned the students had built something similar too.