So a couple firsts for me. One, brisket on the egg. Two, overnight totally unplugged. No party q, no maverick. I set it to 250 dome at 8pm, put the brisket on at 1030, just got up here at 6am and it was holding 250. Though I might have to calibrate the needle, my 6.5 lb flat was only 145 degrees. The original plan called for a whole packer and to wrap at 6am. So I wrapped it up and here I sit. It's going in a chili the balance of which is pictured below as well. Oh also, this is only salt and pepper another thing I've been wanting to do.