Soft brisket???

If you took it out at 199* ,then ftc for 3 hrs. I believe it continued to cook thus making it "soft".at this point it makes great chooped beef! maybe next time take out @190-195*,then ftc.this is just my opinion, smokin' will have the correct info when he gets here.

Moderators note: I change the title to "soft brisket" to describe the thread a little more accurately than just the ???

Don't know what you mean by soft, but 199 is towards the high end of "done"

Was it too tender and when you tried to slice it, it fell apart?

If you know you'll be FTC'ing, then take it out a few degrees sooner.

Also, check the temp in multiple places. It might be 199 in one place and 210 in another

Check the probe for accuracy.

I use temp as a ball park, but pull it based upon the poke test.