A Well, I have a post down below about questions I had during smoking because this piece of meat did not want to come up to temp. I was also cooking some pork that was responding pretty well and came out great. This brisket was mistakenly bought as a corned brisket at 2.5lbs. I first brought the brisket out at 190*, let it rest for 15-20, then started to inspect a bit to see what we had. It was obvious the connective tissues were not broke down and and the meat was tender and moist but would not come apart very well. I put it back on the smoker for another 2 hrs to get it to 202* as a test. It was certainly more tender but still did not pull apart very well and I feel it was a failure. Still moist but certainly did not just fall apart... Oh, I should add that this was the tip only and was pointed. i thoroughly inspected the meat before smoke and commented that it seemed ridiculously tough but really thought it would cook out. Should I have pushed the temp higher? longer? Beat the crap out of it before I smoked it?