My first brisket was a definite success - thanks to everyone for their tips! Rubbed the 6 pounder with Dizzy Pig Cowlick rub Thursday night and let him hang out in the fridge. Got up early yesterday and got myself a steady 250 on the egg with indirect set-up. Chucked a few large hickory chunks into the mix and put the cow chest on at 7 am sharp. Dome temp held steady - too easy! Just like clockwork the internal temp hit 194 at 3 pm sharp. Took him out, wrapped him in foil and put him in my cooler that had been turned into a heater per JSlot's recommended method.[p]Made a homemade sauce recommended by Naked Whiz (recipe on his site) - Old South BBQ sauce - I thickened it a little with some tomato paste and heated it up with some chipotle powder. It was killer![p]Long story short - I brought the brisket over to a party last night where our host made a fancy dancy mixed grill with all kinds of pricey ingredients. Suffice it to say that he had leftovers and I did not. The brisket was a huge hit! Just wish I had some left so I could have a sandwich today. Oh well, next time I'll get a bigger one.