I just had a brisket on for 18 hours, and decided to cook the point longer so I let the lump ride.
48 hours later, I just shut it down - with lump to go!!
I'll take a pic tomorrow when it cools down. I ran it at 300* for 18 hours, and 225* for the rest.
I'll just put the one in. My posts tend to be a little pic heavy..