Had to post my brisket story of last night/today, because I've had an egg for just over a year now and the first one I did a year ago was ok (a flat only), but not impressive enough to try again until yesterday. Do a full packer-cut brisket, NOT a flat or a point alone! I started my fire at 11:00 last night, got it stabilized at 200, and put the brisket on at midnight. Took it off at 2:00 this afternoon, at internal 197, wrapped it in foil and towels and set in a cooler until 8:00, and it was phenomenal. Sliceable, but almost pullable (not that I tried). I would have taken it off at 190 and let it rest, but the baby was being fussy and so didn't get to it until the temp was 197.[p]Anyway, I fully believe the major sucess was due to the egg, and to cooking the full brisket, as opposed to just the flat. I also rubbed it on Thursday night and let it set in the refrigerator, uncovered for over 24 hours.[p]Bottom line, don't just do butts and ribs, as I've been doing over the past year for 90% of my slow cooks - brisket is really not difficult and if you can get a packer-cut ($1.90 a pound usually), you owe it to your family to serve them this tasty morsel!!!