Since I purchased the egg, I have done a brisket for Masters Sunday and had golf buddies over.
13.5# brisket before trimming
Rub: season salt, pepper, garlic powder, cayenne pepper
Went on the BGE around 7 pm last night
Pulled to separate flat (cooler) from the point (cubed and back on the egg) at 11:30
DigiQ set at 275 (I think it is time for a new gasket) I had a few issues, temp swings
I did have a sample prior to stash things away, and it was fantastic.