The first brisket I made was nice but was not tender enough for me. The Egg tenderized to a point of a good firm steak but not really tender like I expected or wanted. I cooked via internal temp and it went around 4 1/2 hours on indirect heat on V-rack over drip pan. I was watching Food Network and they were talking about KC BBQ and brisket. Someone let me know if the following cooking schedule would be successful -- it is based on a metal wood fire cooker not the Egg. With indirect heat, cook brisket 3 hours at 250 degrees, wrap in foil and cook an additional 2 hours at 350 degrees. I don't want to experiment and totally screw up a good piece of meat. A common thread I have seen on the Forum is complete cooking after reaching a certain internal temp and wrap in foil and place in an ice chest. I assume this is having the effect of steaming itself and thereby giving it the texture I am striving for. Any help is grately appreciated. Thanks.