Oh, boy, I could not wait to finally do a brisket! I read everything on this forum over and over to try and get it right. Thanks to all who contribute so much great info. My buddy got a 15 lb packer from where he works at a food service company. I trimmed and rubbed it. I used 1/2 tubinado sugar and 1/2 Dizzy Pig Cowlick, with some extra granulated garlic and granulated onion. Left it in the fridge for a few hours. Then, lit the egg about 10pm on Saturday. Steady at 240F by 10:35 and put on the brisky. Hit the hay with my Maverick at my bedside. Got a low temp beep about 2:30am (220F) on the egg - but brisket already at 151F? Wow - that's fast. Well, too much adult bev before bed - I couldn't get up. Should be fine for a while (I hoped). Around 4:30am, my cat started driving me nuts, so I looked again - uh-oh, egg temp down to 180F (meat holding). Better get up. So I went down and stoked the coals a bit. I tried stacking them just so, as @cen
-tex had suggested. I guess I did it too loosely. Anyway, fire came right back up - so back to bed. I got up about 7am and all looked great! Meat slowly rising. The flat hit 200F about 1:30p and my instant read went in and out like butta! So, worried to death, I attempted to remove what I hoped was the point. So easy! Nice fat line to follow. FTC'd the flat. Put the point on for a couple hours, then cubed it and re-rubbed for a few more. By 5pm time to eat! Oh, my gosh! So tender - so delish. The flat slices were just pull apart tender. The burnt ends - WOW!!! And actually, easier than I expected.
Thanks again, forum gurus!