I did a brisket this weekend. Very disappointed. The first one I did was wonderful. I modified my char-griller by putting in the baffle and dryer hose to help with temperature. it was a little thicker than the first one, but I smoked it to about 190 degrees in 7-8 hours. I'm not sure what I did wrong... It looked beautiful and tasted OK, but it was tuff as leather. I'm not sure if I dried it out or what and not sure what to correct next time. I had a pork shoulder in there too which really didn't fall apart that easy so I thought maybe it needed longer. Since there were 2 I left the 2nd one in for another 3 hours after I took out the first for a total of about 10 hours and it didn't fall apart any better either. I'm not sure what I did different, except the baffle made the internal temps cooler, but... they got up to temp slowly so I don' t know... It tasted good at least.