I put a 6 lb. brisket wholepacker on this morning and maintained IT between 225 and 250. I put a pan with apple juice on the platesetter and sprayed the brisket liberally every hour with apple juice to help keep it moist. I pulled it off at IT of 185 and wrapped tightly in foil for a half hour. I cut into it and it's tough and chewy. My question is, did I undercook it or overcook it since the meat is tough? Any input would GREATLY be appreciated!