Tenderness. I WANT TENDERNESS!! And I ain't gettin it, at least NOT to my satisfaction. Now, it might be that I'm getting spoiled from all those successful pork butts, or all of those 'falling off the bone' ribs, but the fact still remains that when I put a piece of brisket in my mouth . . it's tough.[p]Now, I want to try using foil, and the idea comes from the ribs. I grill them direct at 220* at 45 minutes on each side. then I braise them in foil for an hour, then take them back out, and go direct at another 45 minutes per side. They come out perfect. [p]But it's that hour in the foil is where the tenderizing comes in. The cooking out of the foil is for everything else . . smoking, mopping, basting, etc.[p]But the problem is I don't have a clue as to what would be the best time to put foil on a brisket, and for how long. Like in 'before the plateau', 'during the plateau', or 'after the plateau'.[p]Can anyone help me out on this? Or should I just forget about it, and stick with the pork butts?