Saturday night I started a 6-lb beef brisket for a long slow cook. I was packed in the cryovac and had a real good fat cap on it. I layed a spicy chili rub that I make up myself on it and let it sit at room temp for a couple of hours.[p]I put in a boatload of lump up to the top of the fire ring in my large. I got the Egg stabilized at 200F dome with some hickory and mesquite chunks layed around the top of the coals. The meat went on at 10:00PM, cooking direct. I went to bed at midnight with the dome still at 200F. At 6:30, the dome temp was steady at 225F so I closed the vents ever so slightly and went back to bed. [p]At 9:00, the dome had risen slightly to 235F and I put the Polder in. It read 166F. Apparently the meat had gotten past its plateau stage as the Polder rose slowly but steadily until about 11:30 when it got to 200F at which time I pulled the meat off. The dome temp had gotten up to just under 250F. I wrapped the thing in heavy foil and then in a couple of towels. We didn't eat until about 8:00 last night.[p]The meat was tender enough except for some of the edges which were a little crispy, but not bad. I was hoping for it to be a little juicier though. If I cook the next one indirect with a drip pan on some fire bricks, do you think I can get a juicier, less crispy piece of meat? Would the cooking time increase using the same dome temps? I had at least half of the lump and most of the wood chunks left so the fire could have gone another 8 to 10 hours longer with no trouble. Did the long wait time from cooking to eating cause it to lose moisture? Any other ideas?