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However, Cookston gives the opposite advice for beginners, suggesting, "If you can be patient, large cuts of meat are more forgiving, so try a pork butt or a brisket." Pork butt and brisket both contain a lot of fat and connective tissue that break down over long cooking, resulting in a juicy, soft texture and more margin for error

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In practical terms, no

I will say that I was glad that mobile phone usage was less than I expected (Ive been to concerts recently where people record the whole thing), but being in a crowd of mostly young people with the attention span of gnats lessened the whole thing for me