My second cook ever, and first brisket ever on the Egg I decided to cook a small 2.5 lbs flat, I found on the clearance rack at Kroger for $10. Nothing special, just an angus beef brisket. I threw together a little rub and went for it. I set the egg up indirect at 250 figuring it would take 5-7 hours for a small piece like that. It took about 7 hours with a little stall in the middle. I'd give it a 6.5 / 10 for a first try. I had good bark, and a little smoke ring and it tasted pretty good. Parts of the brisket were moist and tender, while other sections were a little dry and tougher. I realize one mistake I made was using mesquite chips instead of chunks, I grabbed the wrong bag. What can I do to make the next one better? Do you guys have a recommended temp that works better on the egg? I watched a few different youtube videos on it, most were between 250-275. I'm going to try again maybe on 4th of July with a bigger brisket. Also, both cooks I've made on the egg, it has rained in the middle and as soon as it started my temps started to rise. Is that normal? Yesterday I was pegged at 250 then the rain started and it shot up to 300.