Putting a 7lb on tonight in about 8:30pm Eastern time. Grill is started now. I'm going to cook a 7lb cut at 210, until internal food temp hits 187. I figure I'll check it again around 8am. Then to wrap and wait. I do this a lot, and love it! I swear by the rub from www.texasbbqrub.com
I just happen to stumble across them and never looked back. It's the "brisket" rub of course.:) I'll include my pics.
I leave a nice layer of fat on the bottom, for little heat pro...but all the fat I trim, I lay back on top of brisket so it cooks the juices back down through.