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1st brisket...came out real mediocre?

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

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