Tried this on Sunday.
7 lb choice flat from Sam's.
Subbed beef stock for Allegro because family doesn't like spicy. Otherwise onions, dark beer, and garlic.
Simple rub (salt, pepper, garlic powder, paprika).
Nearly epic fail at start when i realized that alum pan I had didn't fit on large egg. Agressive reshaping solved problem and off we go.
Took about 8 hours at 300 dome (longer than I expected). Hickory chunks for smoke. Took off when it hit 200 and probe went in and out with no resistance.
PROS: brisket very flavorful and moist. Bark very good given that it's really a braise. Some smoke ring although not dramatic
CONS: When I went to cut it it basically just disintegrated. I gave up and kind of pulled/chopped it --more like pulled pork (pulled brisket?). Knife was plenty sharp so I don't think that was it. Maybe I let it go a bit too long? Not quite ready for prime time yet.
It's a journey and it's clearly a great technique. Just need to give it another try. Looking forward to some chopped brisket leftovers with bbq sauce tonight!