Smoked Brisket help

Hey guys, I bought a propane smoker on cyber monday and recently did a couple briskets. The taste was good, so I know my dry rub was on point. However, the texture was tough, not fork tender like at the restaurants, so I know I'm doing something wrong. I smoked em for 4 hours at around 200-ish degrees. Too long? too hot? should I wrap them in foil for the last hour to lock in some moisture?
Anyone willing to share the secret to tender smoked brisket?
Anyone willing to share the secret to tender smoked brisket?
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For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
sometimes, those "factory" units are off
the additional time provides for the tissue to break down further to give soft, mmm-mm flavor
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
Today I'm experimenting with chicken legs and thighs, I'm thinking somewhere around 2 hrs at 220-ish degrees, but i will aim for an internal temp of 170 degrees.
Also, the chicken thighs I experimented with last night needed longer than 2 hrs. I'm starting to see a pattern with my expectations: I'm so used to cooking at oven temperatures that I need to adjust my thinking and double my cooking time in the smoker for better results.
Fascinating and delicious experiment nonetheless!
Quarters are easy, we do them all the time, but at 220 smoker temp, you will get done chicken but the skin with be like rubber. At that point you can always finish them on a hot grill for 10 minutes or so to crisp them up. Otherwise, smoker temps need to be in the 300 to 325 area for crisp skin.
Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
When slicing be sure to slice ACROSS the grain.
Here some info.
I should say not as much time as the hog. I do both generally for a big BBQ.
Long, slow, keep moist, meat will have no choice but to turn tender.
https://www.apple-cider-vinegar-benefits.com/cooking-with-vinegar.html
I use something similar to this... One temp probe in the meat, and one on the grates... Never trust the crappy thermometer on the door of the smoker, they are notorious for being way off even on high end grills. This model also has a wireless controller that you can carry with you so you dont have to keep going back to the smoker to check your temps. Also has alarms to set for done temp and set temp for the smoker as well. Worth the money.
Briskets are a tough chunk of meat to master, but once you do its glorious. When it comes to smoking, your not looking for temps of "doneness" as far as the temps to make it "well done" and clear of bacteria growth. You are looking for the temp of the meat to render down the fat and moisten the tissue, which is why most cook a brisket til internal temps reach 190-205 rather then the 160 you would normally cook to.