New AQ pulled pork has been good on second try several "whatever you did don't change a thing" comments however brisket not so hot. Doing full packers 14-15 lbs trimmed by me seasoned put in over night set at 225, about 12 hours checked temps with Thermapen, first one to 191 and was fall apart in the flat part to the point it would not slice. So second one I injected with lots of apple juice and cooked to 187 about 12 hours fat up not looking and the point is great but the flat is dry and the thin half falls apart when I try to slice it let it sit open and had no overshoot according to the thermapen. Thinking of foiling at some point and maybe take off at 180 to slice but when this one was probed at 180 it was very firm to push the probe into any help welcome. What about lower or higher temps?