Hello and thank you for the response i trimmed most of the fat cap down to about a 1/4". I used a brine of beer, beef broth, garlic, and several seasonings for 24 hours. I took the brisket out of the brine and let rubbed it heavily with a seasoning mix I found online. I wrapped it and let it sit out for 4 hours as instructed. I got my smoker to around 250 to 270, and successfully kept it there throughout. It was a 10# brisket and i smoked it for 10 hours... After about 3 hours i started basting it and after 2 more hours i rubbed it again with my seasoning mix and wrapped in foil. From there i would open and mop with a beer and beef broth mix every hour and let it smoke for another 5 hours. I temped it at 190 and pulled it off and let it rest. A portion of the brisket was stringy and the other portion was {not tough} , but not tender either. From what i have read string means it was over cooked and tough means that it wasnt smoked long enough. What did I do wrong? I am trying to perfect this process. Any help would be great. My rub consisted of chili powder,garlic powder, white pepper, turbinado sugar, kosher salt, cumin, cayenne, and a few other spices.