ok did a lot of reading before I gave this a try...I picked up a 4lb trimmed brisket at HEB to give it a go. Got the egg stable at 250 grate temp bc I use a maverick that is how I know.
Put it on at 2pm and wrapped when it hit 170 internal....then I let it hit 190 internal which was around 8pm. Then i let it rest in a cooler for an hour.
The end product had great flavor and smoke ring but was really chewy!!!!
Where did I go wrong? Anybody