K, folks as i am new to this i need some info. I attempted a brisket this weekend flavor was great with just a basic s/p and paprika rub. smoked in the MB propane smoker for 3hrs and let it go for a total of 5hrs. pulled off with internal temp. 165. It rested for 2hrs prior to cutting. It was toughwhere did i go wrong? Oh this was a 6.5 pound brisket from wally world. Or was that where i went wrong?