It's been awhile since I've done a brisket, and after reading around I decided on this method:
1. Brisket in pan, smoke at 250 degrees until thickest part is 165.
2. Cover pan in foil.
3. Increase temp to 300 and cook until 195 at thickest part.
4. rest 1 hour and slice.
This is in my propane Smoke Hollow. The brisket weighs 7 lbs.
I put a brisket in the smoker around 9am, and it's already up to 190 degrees and still tough as nails. I've turned the heat down to 225 and covered it.
I'm not sure what I should do now, the brisket has hit the temp marks but it's still tough, and it's been in the smoker less than two hours. I have no idea what to do, other than leave it be.