Hello Everyone. Im a resident of Central Maryland. I am an avid cook,( I have a culinary degree), and I think food gets no better than BBQ. My current smoker that I am using is a CharGriller Duo 5050, with the smoke box attachement. It seems to be a really good setup. I have been using it now for about 3 years. Here is my dilemma. Every time I try to cook St Loius Style ribs, or brisket, they never end up as tender as I would like. Flavors are awesome, color is good on everything. I maintain a temp of 220 degrees throughout the cooking process. An example would be the last brisket I tried, was a msaller piece, maybe 3lbs. I had it on the smoker for 6 hours. SMoke ring was fantastic, flavor was on point, but it was chewy. The exact same thing with my ribs. They were all the same things, and extremely juicy, but tough. The ribs I had on for 5 hours. Any tips or advise would be much appreciated! Thanks in advance for your time and help!