when ever i smoke a brisket it usually turns out a little tough, i smoke it from 200-225 for usually 6-9 hours according to the weight of the meat. is there anything i can do to help with the tenderness of the meat.(you can see my thread on general discussion) i brined the night before, then i made some of jeffs cowboy rub, smoked for 9 hours until internal temp reached 170 degrees. the brisket had very good flavor, but the meat was a little tough. please help briskets are to expensive to mess up. THANKS dannylang