Did my first brisket last weekend. About a 18 hour cook. Indirect at 220 to 250 degree. It came out wonderfull and surprised a number of skeptics. Like to thank all on the forum here who shared their knowledge...NB, Tim, Dr.Chicken. I did have a question though. When cleaning up Mr. Egg, I noticed that the 6 chunks of hickory that I used for smoke were not completely consumed during the cook? Is that normal? The chunks were placed directly on top of the fire at the start of the cook.