Armed with information from this Great Forum and it's BGE Gurus, my first brisket ever (10 lb packer) just went on for tomorrow afternoon's football and fighting party. Rubbed with DP and a few additions stolen from other recipes I found here. Plan for 13-16 hours with a long cooler rest - then slices, burnt ends and chili!
Here it is waiting:
Found some use for the fat trimmings....further seasoning of the CIDO:
Will add pics of the results tomorrow.
Thanks to all of you for your valuable insight this year with my new cooking machine. Wishing you a happy, safe and prosperous New Year!