It is an art form...get a good cut, though and....
You should try smoking one sometime or at least roasting one in the oven. 225 for 12-16 hours till 195-205 internal temp. With easy inserting of a temp prob = tender.I remember as a kid my dad brought home sliced brisket, fresh rye bread and mustard.....yum.
Franklin BBQ has some good videos on smoking brisket on You Tube.