Well attemted my 2nd brisket Saturday. It did not turn out the way I had hoped. It was a 4 pound Choice Flat. I smoked with hickory till 170 then foiled. I started to check for tenderness at 195. Still had resistance. Kept checking all the way till 205.. still not tender. went ahead and pulled wrapped and placed in cooler for hour and half. Came out a little dry and not very tender. I had to slice thin to make it somewhat tender. I did add au jus when I foiled. Any suggestions? I am determined to get it right.