Over the weekend I tried my second brisket on the BGE. The one I had was small by Texas standards (4 pounds), but there are only two of us around to eat it. I used a standard rub overnight, and started cooking it at noon. According to the directions I had received I was shooting for a temperature of 160 deg., which I should have reached in about 6-8 hours cooking at a BGE temp of 210-220 deg. At 20:30 the temperature was 158 and had been there for about an hour. We went to dinner at the local BBQ pit, came home removed the brisket, wrapped it in foil and put in in the oven for another hour. Next day we tried it. It was good but not as tender as I was expecting. What am I doing wrong, or is this just one tough piece of meat? I tried looking in the archives, but could not find any thing other than empty URL's.