So Ive been smoking for a few years now using an electric smoker and have had great success with ribs, chicken and peppers. Every time I have tried brisket I get only marginal results dry and tough seems to be the norm.
Did one (8 pound half) last night and let it go 8 hours to an internal temp of 190. Pulled it out and although good it isn't great. A little dry and tough also has a sour smoke flavor (I used hickory).