Well. I did my first brisket today. Camera battery was dead so no pics. Used the recipes found on here with a few exceptions. Brought the egg up to 300. Had a 6.5 lb choice flat. Spattered it with mustard and sprinkled on black pepper, kosher salt, garlic powder, onion powder and a little Old Bay seasoning. Dashed on some tabasco. Lined a large aluminum pan in foil and pour in 12 oz bottle of Old Hen beer and a diced up vadalia onion and added a little Colgin Teriyaki Pineapple marinade. Brought the internal to 205 (6 HRS) and pulled it. Juiciest, best brisket I have ever had. Thanks guys, with your help this is quickly ruining me. I am becoming a real EggHead!