Someone needs to solve barbecue. The entire industry is based on feel and experience. Why can't a beginner replicate Franklin's brisket by following a recipe online?

It's probably because the main measuring instrument (a probe thermometer) doesn't provide any feedback about fat rendering, moisture, etc. Plus, every brisket cut has different fat ratios and thickness, which means a recipe can't guarantee identical inputs like bread baking. I'd love for someone to throw some over the top engineering & experimentation at this.