Brisket Question

I smoked my fourth brisket this past weekend and while it was delicious, it came out softer than before. I purchased from a local butcher who trimmed it for me. I smoked it at 220 for 2 hours then increased temp to 250 until internal was ~170. I poured some tallow, wrapped in paper, and [...]
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https://www.diningandcooking.com/2573292/brisket-question-4/