I have done 2 or 3 briskets, 1 flat and 2 fulls. I cant get them as tender as i would like them. I have heard info both ways, if u cook a brisket longer will it be super tender such as 200-205 or would that make it tougher. It usually tastes good just not as tender as i would like. I usually go to 195-200, If i pull it at 180-185 would it be more tender and juicy. I thought the longer u cooked it the more tender it would become... like a roast.