Brisket advice (1st cook was too long)

I've been following the BGE forum and TNW site for advice on cookin' my first beef brisket.

It was a 7.63 pound Choice cut with a thin layer of fat on the top. Properly flopped when held and a well equipped cut.

I have read that 250 dome temp for 45 min to 1 hour per pound should be expected.

Welllll, (and as Steve Martin used to say) Excuuuse Meeee!

I got up at 6:30 this morning to get my Large BGE to temp figuring a dinner time of 5:00 pm.

When the dome temp got to 225 about 7:30am (I wasn't shooting for quick but a slow rise to cooking temp), I put the brisket I marinated overnight in the fridge, still at fridge temps on the egg. This was an indirect cook (platesetter with legs up).

7:30am to 3:00pm (7 1/2 hours) at 200-225 dome temp and my IT was siting at 200. Oops, that's *not* what I expected. So I foiled `er up, toweled `er up and placed all that into a SteriLite container to keep without adding to the bark.

At this point I was convinced that this brisket was going to be well done :(

Other than the crisp bark even after siting in a foil and towel wrapped enclave for 2 hours, the internal meat was excellent and very juicy, but it was not a presentable piece of meat - the bark was too thick and crisp even after the handling mentioned above.

My recommendations would be 200-225 dome temp for 30 minutes per pound and check IT at least an hour prior to expected done-ness with another 15 minutes per pound of lee-way.

Just saying, the brisket advice was way outside my experience/expected outcome which is extremely rare for this forum.