Originally Posted by landarc
Some information would help. what type of cooker, what grade of brisket, what kind of fuel, what kind of temperatures, what is your process for preparation... If you provide that information, the help you get will be much better.
Fell all to pieces certainly sounds like overdone, dry is a lot tougher as that could be either.
here is my cooker, packer brisket 8 to 10 lbs., hickory and charcoal, 200 to 225 degrees.