That brisket may have actually been undercooked... 1 1/2 hours per pound at 225 is my rule of thumb, actual meat temps decide when it is done. I had a little 4 pound brisket flat take 8 hours one time to reach 195 internal. I wrapped it at 6 hours to prevent drying. Small cuts are notoriously hard to cook low and slow on the BBQ pit. A 12 pound+ brisket would be more forgiving but also a 20 hour + cook.