Did another brisket yesterday. Turned out ok not great. Did not slice til 11PM last night. Not what I had in mind. Really struggling with keeping the Egg at the correct temp. Dont know if the 35 degrees outside and 20 mph North wind had anything to do with it but I sure struggled with it for almost 12 hrs when it shouldnt have taken that long for a 6lb flat. Kept having to adjust the temp and finally got it stabilized at 250 for about the last 2 hrs. At one point half the fire went out. How the hell does that happen?! Didnt start cooking right until I got the full fire lit again and the coals evenly spread out. It also stalled for more than an hour at 154 int. temp. What's the secret on keeping an egg lit between 220-225, it seems like mine doesnt respond well at temps below 250. This brisket deal is really aggravating. Gonna keep after it until I get it right. Going to try again when I'm not freezing my a$$ off. No pics due to frustration of wanting to get done.