Put my 3rd brisket on the smoker last night at about 1:30am. Temperature around 235. Got up twice to check and to flip it early this morning. Bottom line is it hit 192 degrees at about 2pm today and I used another thermometer to test the tenderness. Thermometer went in and out very easily. Took the brisket off and rested it for about an hour in a tin foil tent. I sliced a piece off and it isn't nearly as tender as it needs to be. I am slicing against the grain and it just isn't tender, there are no gaps between the membrane and meat when looking at the cross section. I am thinking of foiling it and putting it in the over at 240 for a few hours or maybe back on the smoker. Will this work?