Have a Smokin-it#2 and have cooked lots of butts and ribs but tried a 12lb separated brisket, the point came out great but the flat was not tender enough, total cook time was 5 hr with the thermostat to wide open, IT was 204, pulled and wrapped, put in cooler for 3 hrs, never could get that flat to get probe tender the way folks talk, even wrapped and put in in 250 oven for 3hrs, finally chopped it for sandwiches, taste good, any ideas of where I screwed up??....BTW used mojobricks, good product, smoke held 3hr with 8oz of them.