Sounds about right, but you don't need to spritz with an egg. I have never cooked a brisket that small. I like buying a full packer around 13 to 19 pounds and do my own trimming. I believe most the people on here do the Travis method where the brisket sits in liquid of some kind to keep it moist and tender. The brisket is tough to manage. I also use a meat tenderizer to help get the rub down inside it too. Did you add any juice when you foiled it?

@TGM123‌
Before the weekend is out I'm going to start a 22 pound brisket over water with a preliminary low smoke before the main cook. I will be glad to photograph it and PM you the steps that I take if you are interested. Just a note. The said brisket will not be cooked on the egg. That being said the cook may be of no interest to you. If it is let me know. Maybe other more astute egg users can offer more.

freddyj said:

Can a brisket, or anything else for that matter, be anything BUT well done when you take it up to 190? You're brisky sounds pretty good to me.

Nope! It isn't a fine cut so you basically overcook the crap out of it to make it happy!

@freddyj‌
Brisket is one of the primals that is engorged with adipose and connective tissue. Not only externally but within the very muscle structure it's self. I'm certainly no expert but I have seen a considerable number of briskets that had to be taken in excess of 200 degrees internally to reach the appropriate feel or "doneness" if you will. Usually only the very highest grades of briskets will properly render in the 190 degree arena. The more common select and choice grade are usually much higher around 195 degrees and up. Look at the enclosed pic of a untrimmed pectoral muscle and you will get a better idea of the kind of connective tissue and adipose that I speak of. This is just my opinion but I'm willing to bet without even seeing his brisket that it was under cooked if anything. I'm not saying that it doesn't happen but from my experience most briskets save for the higher grades have to be cooked to a higher finish temp to properly render and then relax. Also please note that the above is just my opinion and what I have observed. Others results may have varied to some degree.

A brisket needs to be FTC'd

@cazzy‌
For once we agree 100%.

Dang-no food fight!

You've heard the phrase "put a fork in it... It's done" that pretty much explains it. If it goes in like its warm butter it's probably done. Temp doesn't tell the whole story.

All the above condones sheep, pigs, duck, venison, chicken, shrimp, scallops, bacon, cheese, rabbit, raccoon;- I could go on but you get my slant. I'll pay American Airlines to fly me to Texas to eat real brisket. I've fooled with this enough to know I can cook some really good stuff on my egg. As Clint Eastwood said, "A man has to know his limitations!"