Every time I've tried brisket, it comes out tough. I've tried it with just dry rub, I've tried it with mop sauce. I've taken it as far as 195 degrees F. I've rested it properly. When I've tried it half in the smoker half in the oven, I've wrapped it tightly in double layers of foil. I've done big pieces with a good fat cap to smaller pieces with less fat.
It's always tough. Not necessarily dry, but tough.
What am I doing wrong?
I tend to smoke with a modified ECB with briquettes, minion method. Pan contains water / seasoned water.