After a whole lot of debate and research, husband and I bought a large egg last week. It's just the two of us so a three pound brisket from Trader Joes seemed like the perfect first cook. It even had both parts of the brisket (point and flat). I had read that I should allow 1-2 hours per pound. I had also read that brisket is done when it's done. That may be the best advice (so far) y'all have shared as it took eight hours to reach 185. We are eating it now, a day later, and it's *really* good. Thanks again. I have a rack of ribs up next.
If anyone cares, I sprayed the meat with olive oil and used a per-mixed rub we had in the house. I then popped it into a zip lock bag and left it in the fridge overnight. I can't wait to try again with a good brisket and a good rub.