My first Brisket

I've had my Egg for three weeks now, and have been really anxious to finally do a beef brisket (the main reason I got it, as my water smoker gave up the ghost). Commissary only had one left, a twelve-pounder; usually bigger than I make but what the hey.
Started the Egg around six last night, let it stabilize to around 230, and then put on the brisket (I make my own rub) The glass in the sink has hickory/mesquite soaking:


And on the Egg:


I didn't check it at any time during the night, and when I got up this morning it was cooling down, the fire went out. The meat temperature was still around 140, so I don't think the fire'd been out long. I restarted the fire, added a bit more lump, and let it go until the meat temp was 195. My Egg's temp fluctuated a surprising amount, I was constantly fiddling with the flues (imagine I just need practice and experience). At 195 I shut the flues, and let the meat sit inside until I had my cooler warmed up, etc. I expected carry-over to take the temp higher, but it sat there at 195. I checked the thickest part with my Thermapen, 195 there too. Rawk! Finished cook:


It sat in the cooler for about an hour (not something I usually do, but it seems to be the norm here, so I tried it; I think I could've served it off the Egg, the tip of my Thermapen went into it like pudding! Sliced:


I've never gotten a smoke ring before, it's not a full ring here but there are places its pink, was happy to see that. Meat was extremely tender, but just a tad dry, although having the fire burn out halfway thru probably was the culprit (the thing was in the Egg 21 hours total!) and the bark a bit thick (again, 21 hours!). Still, the flavor was much better than anything I ever got out of my water smoker; I'm pretty happy (and pretty stuffed) right now!