Brisket advice needed

I put my 12.5lb brisket on the uds latnight at 10pm @240-250 degrees. Lastnight it rained on my unprotected uds...... this morning the temp has hovered around 220 all morning. I opened up all the vents to stoke it up but to no prevail. When I stick the probe in it, it is TOUGH. Not butter like at all. So I used the chimney and got another batch of lump and briquettes going and now I'm ramping back up to 250. Noob thought. In the past whenever I've cooked meat on the grill or inside, when it's tough, that means it's dry and overcooked. Do you think that's the case here? Boy I hope jot. Brisket my boys purchased me for father's day ruined???

Whew..... I can handle that. Thanks guys, that's a little pat on the back I needed. I was staring to get worried. I cannot uncooked a chunk of meat, but I do have the patience to cook it more.

No exhaust cover. Just 8 1 inch hokes drilled around the lid.
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I guess aster 17 hours I'm going to pull it from the smoker. Still not exactly like butter, but o well. Point cut off and diced and reseassoned and put back on for burnt ends.



Goood eats right there.....