So I smoked a 13lb brisket for 16 hours yesterday in my new smoker. After pulling it and resting it for about 3 hours I began to cut it up. The entire fatty side from top to bottom was perfectly tender, fat rendered perfectly, flavor was best I've ever done, HOWEVER, the lean side was tough; needless to say i was saddened as my wife loves the lean cuts. here are the facts: Prime Brisket 13lbs the flat was 1/3 of the thickness to the fatty side cook temp between 200-250 pulled at internal temp of 195 degrees (i know a bit early but had to take baby girl to her tap recital) cook time 16hrs labor of love Im no expert in smoking, but i am not a novice and this is the first time half of the brisket is perfect and the other not even close. here is the question: the lean has been in fridge, should I put it back in the smoker and monitor it hoping that it will fix itself or should i call it stew meat and make a chili or braise. I would like to hope that it is salvageable but i need your collective minds to steer me in the right direction. Helpful notes to avoid this from happening in the future is also welcomed.