Just bought a bing green egg and smoked 2 flats of brisket. Both had seemingly the right amount of fat, about a 1/4 inch on top, but after about 7 hrs of cooking they came out very dry towards the middle of the brisket. The ends were nicely moist and tender. I maintained a temp of about 220-245 throughout the whole process. I mopped both of them with a mop sauce once an hr up until the meat registered to about 165 degrees. I then wrapped it in foil tightly for another 3 and half hrs until meat hit 190. I did everything by the book (BBQ USA) and still did come out great. Again, the end parts were great but after about two pieces the rest of the brisket tastes like well done dried out meat. I suppose I just need a bit more practice. Was thinking possibly I took it off too early but the temp was192 and I feel that it would have just kept drying out.