I have made 2 briskets with my new Brinkmann Gourmet electric, both were beautiful to behold and tasty. HOWEVER they were both tough as a boot on the flat end and pretty chewy on the big end. Both were smoked @ 225 F for 10 hrs.to 170 F. I did not put foil on them either time, but smoked them open on the inside grill. They were marinated for 24 hrs. using Bro. Jeffs marinade. I am going to inject the next one before I smoke. QUESTION : Should I smoke them in a foil roasting pan and foil them after 3-4 hrs. for more tenderness?