I'm new to this site. Name is Jim Weeks from Houston Texas and I've most weekends for about 2 years. I use a New Bransfels thick walled smoker with a fairly large fire bow at one end. Normally when I smoke brisket I will leave if in the smoker for I hour per pound at between 200 to 225. The last 1 1/2 hours I wrap it in foil with about a 1/2 cup of beef broth and some extra rub mixed in ...................... and it comes out tender and tasty. Last weekend I decided to use a Miron Mixon article that described how to cook the brisket a lot faster at a higher temp, 300 degrees, inside a foil baking pan for about 2 1/2 hours then covering the pan tightly with foil for about 1 1/2 to 2 hours or until point reached a temp of 205. Then letting it rest 2 hours. It was the toughest piece of brisket I have ever tried to eat. I wrapped in in cellophane and stuck it in the frig. Can anyone tell me it there is anything I can do at this point to salvage the meat. I hate to throw out a 10 lb brisket even though the 4 of us could not chew it on the first try.