Can’t get my brisket tender-help?

[OPSteel]

I just skimmed the thread. Since you are wrapping, there's no need to stick to 225F. Bump the chamber temp to 250-275, or higher. There's nothing magical about 225F.

Go by probe tenderness not IT. IT is a guide, not a destination. The point will give a false probe tender due to all the fat WAAAAY before the flat, so probe the flat.

Your next brisket will be AWESOME!

Thanks for the help. We shall see! Also wondering if you use choice or prime cut?