I smoked my first Brisket last night. It was a spur of the moment thing at the supermarket. I was eyeing up butts for this weekend and seen a small brisket. I've been wanting to try brisket. I thought a 2.5 lb brisket(flat) should take 3-4 hours so no prob. Well it took 5 hours and it was not very good when done. I used a dry rub and I smoked it up to 160* then wrapped with foil and back in til 195*. It kinda curled up which I thought was odd. I then took it out and wrapped in a towel and put in cooler for 30 minutes. The brisket was pretty tough and dry. I'm trying to figure out what I did wrong. I didn't mention that it was corned...Is that bad? It also didn't have much of a fat cap, very little. I'm afraid to try another til I figure out what I did wrong. Was IT high enough to make it tender. Thanks for any help.