Hmmm. A little “too tender” ? Probably sounds like strange problem to have for anyone who doesn’t cook SV, right ?
Anyway, I finished a nice 4 lb hunk of brisket yesterday, after SV’ing at 133 F for 22 hrs. I guess it probably only needed 16-18 ? As you could have used a spoon to cut it. Any more tender and it would have been mushy. This would have been fantastic for my buddy with no teeth 
Next time, I’m going for only 18 hrs…
Looks awesome! I had a similar problem last time I smoked a brisket. I finished in the oven (cheating I know) and opted to wrap in foil as I didn’t have any butchers paper. When I went to chop it, it literally fell apart as if it was pulled. I was so disappointed I haven’t attempted one since.
I’ve just gotten into brisket this summer. I use my regular BBQ grill with a smoke box. I use the 2nd cut brisket (first cut is too lean). Smoked for around 1 1/4 hour per lb. Finished it in foil. Didn’t come out as tender as the real long smoked BBQ, but it had a great smoke ring and was delicious.
I’ve also smoked chicken bottoms; came out great.
Slow cooked BBQ is the way to go!
Yea BTW, as I had told my GF, we really need to hammer on our meat supply in the freezer, for a few weeks, as we are starting to get overloaded.
However, the next time I see a yellow tagged Beef Brisket for $2 - 2.50 a lb, I’m going to have to get one. And this time around, I’m not going to worry too much about trimming so much of the fat on it either. I find that a lot of it renders in long SV cookings, and I can melt it farther with my torch. Not afraid of fat anymore 
