Hi All. New to the forum. I got my egg back in april and have had success with Ribs, Chicken and steak. Decided to try a brisket yesterday. After reading many posts and how-tos, I felt good about the outcome. I found a 6.75 flat with a good fat cap. base of mustard and then "Brisket of Love" rub. Wrapped and chilled overnight. Fired up around 8am with Mali's gourmet lump. Stableized around 240. Added soaked applewood chips. Brisket on. Used ad Maverick 732 during the smoke. Only had to adj dampers a few times. Stayed between 230 and 255 the hole time. Stalled at 160 for 2 hours. I took it off at 187 Internal. Insta read slid in easy at several points. Foil wrapped and placed in cooler for an hour. I just want to say thanks to all the eggheads for posting the tips and tricks. The brisket was tasty and super tender. Not much of a smoke ring but was delish. I think I am ready to try a packer next.