I decided to try my first brisket on my Large. This is the first time I attempted to start a slow fire for an overnight cook. I placed a Weber fire starter on top of a full load of lump. Didn't take long to get to 200 degrees. At 11:30 pm, I placed a 4.5 lb flat cut brisket on indirect, fat cap on top. I stabilized the temp at 210. It's 1:30 am now and holding 210 rock solid. I feel comfortable enough to go to bed. I plan to take internal temp to 185-190. After reading recent posts on time/temps, this should take around 12 hours, just in time for lunch. Should the brisket rest any time or can we dig in?[p]I'll post results tomorrow.