One thing I never see mentioned is the natural tenderness of a piece of meat, especially beef. I have been doing DNA testing on my herd and I always save one that is in the very tender category for me to eat. Cooking time is greatly decreased as far as tenderness goes on any piece of meat. I smoke a chuck roast to medium rare and slice it. Just like most steaks that way. It is a slow process improving the herd, but I think it is going to pay off in the long run. I can cut steaks with a fork if I get to over 70% tenderness. Don't have many of those yet, but working on it. I think this is why people have a lot of variation in results with brisket. In competition it could be the difference between losing and winning. My son's Mangalitzas have much thinner ribs and more fat. Cooked side by side with ribs from the store, they didn't take as long to cook, and tasted better according to them of course.