I just smoked a brisket this sunday at 250 degrees for 13.5 hours and it was about 12.5 lbs, and wrapped it in butcher paper at about hour 7. The bark and the color were spot on perfect, but it was tougher than i'd like. Not inedible but definitely some tug. 2 Questions. Was this just the simple fact that i pulled it too early? Or was it poor fire management? Also, I had a lot of problems managing the fire and was wondering if anybody had any insight on how I can make that easier? Any info will help!