I had my first taste of brisket when my father in law returned from a Texas hunting trip. This camp raised the beef and controlled the entire process. I have tried a few times to get my brisket to fall apart but have not had any success. With the holidays approaching I would love to make a brisket and take it to work for the Christmas party and wow everyone with it. I have a Cajun electric smoker. Looks like a college fridge. It has a small opening that you drop the wood into. It really keeps in the heat and since it is digitally controlled the temp stays pretty constant. I have smoked a few briskets, but never did a whole one. I think 7lbs was my largest. They turn out OK, but not fall apart tender. So I am looking for advice on how to achieve that perfect brisket. In case you are not a hockey fan I live in Johnstown PA. We one kraft hockeyville contest and won $150,000 for our hockey arena. This is where they shot the movie slapshot.