I have tried several times, but never got a brisket that I could pull apart with my hands. So I am not sure what I am doing wrong. This is how I prepare and smoke. I marinate for at least 24 hours, in a plastic bag, and flip every few hours. This is what I use for the marinade: Soy sauce Red wine vinegar Lemon juice Worcestershire sauce Cloves garlic; crushed Dry mustard Coarsely ground pepper Salt Chopped fresh parsley I also inject the brisket with the marinade. I have a electric cajun injection smoker, and I use mesquite chips. I soak the chips for a day and use this water for the water pan and add some of the marinade to it as well. It keeps the temp very stable, I smoke about 180 degrees. I pull the brisket off when it reaches 180. From what I have been reading perhaps I should foil at 165, and take the brisket to 210 - 220? Then pull it off and wrap it up and put it in a cooler for an hour? Any advise is greatly appreciated!! I really want to make a fall apart brisket. Every place I go that has smoked brisket, I always get it to see how it is. The best one so far was at the Thrival music festival and was done by Bad Azz BBQ. The guy said 170 - 180 for 13 hours. He said he does not foil or anything like that.