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New guy here and I think I'm about to spring for an OTG, but thought I might ask some questions before I do. A little background first: It's the wife and I and maybe another couple on occassion. No big family or party BBQ's. I have a WSM I use for long cooks like brisket, butts, ribs or...

Read about everything on cooking brisket but am at a loss to figure out why I can't get one tender. Using WSM, tried all smoker temps from steady 212 to over 250. Tried rubs, marinades. Cooked from 175 to 200 internal ending temp. Meat temp gradually increases to 160-175, then stays steady...