I tried to cook my first texas brisket today. I had a 10 pound
untrimmed brisket with a nice fat cap. I trimmed the cap to about 1
inch on top and marinaged it over night. After the marinade I dried
it and dry rubbed it down and let sit for 30 minutes. Got the smoker
to 220 and placed the brisket fat side up on the smoker. cooked it
for 6 hours and the internal temp was kept at 160 for the last 2
hours. mopped it every hour and then let sit for 20 minutes after
cooking. The taste was great but was a little chewy. What can I do
to make it more tender?

Stefan