My thanks to Hanker'n 2 Grill and Gfw for posting the recipe for Teriyaki Steak.
I marinated a 4 lb. beef brisket for 37 hours. Into the egg indirect, at 225-275 degrees for 5 hours until the internal temp of 200 degrees was reached. The results, melt-in-your mouth Barbecue Pulled Beef. And this was without any sauce.