I've owned my 'egg for over a year and have decided to step-up to brisket. I plan to slow-roast an 8 pounder for some friends, but am a little scared. I've heard to plan about 2 hours/pound @ 250 degrees. Is that correct? I need to cook it for 16+ hours! Some questions - does it hold well at the lower temps? Do I need to change/replace the lump? It won't last for the entire cook time - right? Do I just add new lump or replace it? Sorry for the amateur questions, but I don't want to screw this one up.