My Egg is coming up on a year old and while I've done lots of pork, chicken, tri-tip, etc. I've never done a brisket. Until today. Actually an overnighter starting yesterday around 7:30 pm. I'm very happy with the results of my first attempt. Got a 16 pound packer from Smart and Final. Had to trim about 6" of flat off so it would fit the Egg. With that and the excess fat trimmed it was actually about 10 - 11 pounds going on. Smoke was provided from my oak treasury from the large oak that collapsed nearby a month ago. 15.25 hrs at +/- 240 degrees. I did catch the temp creeped up to 270 at 2 am so had to make an adjustment. For a moment I thought it would be done to early when it hit 191 internal at 7:30 this morning. Turned out the stall was just starting and the temp dropped in short order to 182. Stalled for about three hours. Pulled it off at an internal of 196 - 205 depending where I stuck it with the Thermapen.