Got a 5.5 brisket flat from the local Sam's Club. Injected it with some marinade ( beef broth, Boyd's beef base, and some Lee and Perrins ) and let it sit overnight. Put some homemade rub on it and smoked it one the egg for 8 1/2 hours at 250-270 degrees. I foiled it once it hit 165 degrees. Then into the cooler wrapped in towels for 2 hrs. It was yummy.