I am very new to the world of smoking meat. I have done two briskets so far. the frst one was not very good. It was very dry and tought. The second one I made some definate headway. Very tasty, beautiful smoke ring, and really moist, but it was still tough. I smoked it for 6 1/2 hour on about 250. Used a mop sauce and rubbed it about 18 hours before cooking. Any one with hints on how to make it more tender would be appricated.