So, for Thanksgiving I was asked to smoke a brisket. I received a rather small one (3.3#) from a member and, like so many here, the brisket has always given me fits! My question is, how do I get this little thing ( a brisqutte) all nice and tender and falling apart like my father-in-law does with those bigguns he buys? I have a choice between my small Brinkmann gasser or the RO electric. Thoughts?