I bought a 16# brisket to smoke over the the extended weekend. On Sunday my wife said she invited "everyone" over to eat tonight. Then I explained that it was a 12 - 15 hour process. Anyway long story short.
At 12:30 I pulled the brisket from the fridge, loaded up the XLBGE with lump, start the fire and trimmed and coated the brisket with yellow mustard and my homemade rub, it hit the egg around 1:00 and I it was close to 1:30 before it actually got up to my target temp of 350 degrees. Around 6:00 it was 197 - 210 degrees and I pulled it, double wrapped in foil and then towel and placed in cooler.
It only rested for about 45 minutes before they were ready to sit down so I carved it up and it was on the money.
I really could not tell any differance from my overnight low and slow cooks. Will diffently try again.