I need some advice on brisket. I smoked a 4 lb brisket yesterday but it came out chewy and not nearly as tender as it should be. It was rubbed the night before, smoked at 225-250 with hickory chunks until it was 160. Then it was wrapped in foil with 1/2 cup of beef broth and put back on the smoker. I pulled it off when it was 205, wrapped it in a couple towels and put it in a cooler for two hours. It was about 175 when sliced. I'm not sure if I'm getting it too hot before pulling or not hot enough? I've never had much luck with brisket so I'm looking for some pointers please. Thanks.