I have a Memphis Ultimate Smoker Grill and love it. I use all three cooking compartments regularly, so I'm grilling with propane, grilling & smoking with briquets, and using the electric smoker. All kinds of meats - beef, pork, fowl - are coming out great...except briskets. The brisket cook time seems way too short and the meat is not as tender as it should be. I smoke the flat at 225 degrees and I've experimented with doing the foil wrap when the meat hits anywhere between 140 and 165 degrees. At first I started taking the meat off when it hit 205, but it was overcooked, so now I take it off at 195 and it's always done. Here's what's really puzzling me, though, and why I think it's not more tender: the meat finishes in 6-7 hours. Everything I read tells me that it should take anywhere from 13-18 hours. I've tried lower smoking temperatures, but then the meat just seems to get tougher and the smoke time doesn't get much longer. I've tried briskets on both the briquet side of the grill and the electric smoker and the experience always is the same: a really short smoke time, a brisket that is done and flavorful, but just not very tender. Does anyone have any thoughts on this? Thanks for your help!