Just put a brisket flat on the egg about an hour ago. I bought it from Sam's the day I got the egg and didn't have time to read up on the differences between whole and flats. We will see how it turns out.
I am sort of following the recipe on here: http://www.biggreenegg.com/recipes/beef-brisket/
Couple of pictures of the start:
Egg Temp, is has since come down a bit, about 225 right now:
And on the egg:
After an hour the meat temp is up to 114F. Seems to be going quick?