I smoked my first brisket last weekend. Brisket was just shy of 8 lbs. I smoked it for around 13 hours at 225 and pulled it when the IT reached 190. The flat portion of the brisket was very tender but the point seemed tough. Did I do something wrong? Should I inject the point next time? It wasn't a big deal since I served the flat and the next day I chopped the point up put it in a slow cooker with some BBQ sauce and made sandwiches.