Pretty good site for recipes and techniques...  http://www.smoking-meat.com/ He sells a bunch of stuff but you don't have to buy anything.  He sends out a weekly newsletter that has good stuff on it as well.  

Wow, a site that actually feels inclusive! This will be different.

In my opinion the SINGLE MOST important thing to keeping your meat wonderfully moist is to wrap it securely after the cook, preventing moisture from escaping, and letting it rest.  For a brisket let it rest for at least an hour. In fact this holds true for pretty much anything taken off of a...