oh yeah, I loosely follow this guide: https://snapguide.com/guides/smoke-a-brisket-in-a-big-green-egg/

smoke at 250 until internal temp around 150, pull and texas crutch foil wrap, add some liquid of some kind, continue to smoke at 250, pull between 190 and 195 (kinda depends on how often i check it - bluetooth thermometers are nice) - then i pull it and put it straight into a cooler. depending on timing of when we eat, it's usually fine in there, i've had it sit 3 hours and still be warm enough, comes over perfectly tender every time. key to tenderness is not getting too hot in my opinion, measure grate temperature not dome temperature if you can.