I have smoked one brisket last summer. It had good flavor, but it wasn't too tender and I could slice it with a knife which isn't what I was looking for. What I really want is for the meat to be really tender so much so that I could pull it apart with my fingers. I am going to try it again this Saturday, so I was wondering if I could get some feedback on how to make it "fall apart" tender. I realize this may mean a long smoke and that is fine. I was thinking an 8 or 9 pound brisket. thanks for any advice!