I wanted to smoke a full brisket, but my butcher sold out so I settled for a 2.75 brisket flat. The flavor profile turned out great, but what a piece of shoeleather! Here's what I did. Please tell me where I went wrong: I had a 2.75 brisket flat that I seasoned overnight. Flavor profile was excellent so not worth getting into. I smoked at 250 for two hours, spritzing with apple juice every 30 minutes. After two hours, I wrapped in foil after a generous application of more apple juice. My expectation was that I would dry out the surface and take it out of the foil for a final hour. The temperature readings suggested that was a reasonable approach. However, temps were about 185 when I intended to dry it out and tenderize it. There was 1/2 inch of fluid in the foil when I took the brisket out of the foil in order to dry smoke if for what I thought would be the final hour. I discarded the liquid and threw it back on the grill. I took a casual temp reading and it claimed 205. I admit I panicked a bit. I re-wrapped the brisket and did the "rest" wrapped in towels inside a cooler. Through an unavoidable situation, the brisket "rested" two hours instead of the one hour I had planned. It tasted great, but was dry and tough. Here's where I think I went wrong, but please give me your feedback: First off, it was such a small piece of meat that I couldn't find any advice on how to cook it. I was totally freelancing and it didn't turn out for the best. Should I not have taken it out of the foil and drain the liquids? The brisket felt very pliable and tender when I re-wrapped it in foil, but felt very stiff and solid after letting it rest. Did it "rest" too long and tighten up too much during that period? Had I left all that fluid in the foil, do you think I would have had a better outcome? I'm hoping to smoke a full brisket for the Super Bowl so any advice would be greatly appreciated. Thanks.