need the help of you experienced smokers! i did my second brisket today. it was a 10.25 packer cut. i trimmed maybe a lb or less of fat off. i did mustard and Grub Rub overnight. started the smoker this morning at 8 am. smoked till about 1 pm (temps of 215 up to 270) as the temps internally already reached 170. Wrapped it and put it in the oven with the oven set at 230. at about 4 something i took it out and put it in the smoker as my foil started to leak and smoke up the house. Next time i will use three layers of foil. I have the heavy duty restaraunt size. stuck it on the smoker foiled and my temps on my smoker went from 200 to 290 and back down. i finally took the meat off at an internal temp of 198. i did the poke test and the flat was tough in some parts but the point went in smooth.
The flat is little dry and tough. the point is tender. I see the connective tissue on the flat had rendered as well too. I rested in the cooler for about two hours. The flat felt tough with a poke test when i first checked. so i initially thought shoot lets let this thing do its thing and render.
tips? suggestions? thank you