brisket in 8 hours?

@TonyA I've never had one finish that quickly but sounds like breakfast is going to be kicked up a notch.  

If you can, make some hash with it.  I try and use the shredded potatoes, but any will do.  I think you have be pleasantly surprised!

Lastly, instead of using the moist tender portions of the flat/point.  Try and use a part that is a little dryer, the oil from cooking the potatoes will help moisten it back up and you won't feel like you're wasting the good parts either.

Brisket is a funny creature.  I once did a 13 pound packer in 7 hours at 240 with an accurate thermometer.  It was great.  Just early. 

Conventional wisdom says don't sweat the smoke ring.  With that being said, the next time I do a brisket I'm going to use much more smoke wood almost like one would in an offset smoker and see what happens to the appearance and taste.

Most importantly, that food looks fantastic.  Well done sir.

I did a 18 pounder in 7 hours but I did it at high heat intentionally. My last three briskets were all high heat 300 to 350 degrees and I'm pretty sure I won't go back to L&S for my briskets. 

Had about 1/4 thick smoke ring on this one. High heat with pecan and cherry.

If you promise not to tell all the guys that say its a sin and it won't work I just started using the same charcoal in my egg that I use in my WSM..... Kingsford Competition Briquettes...........Yep I said it, Briquettes. LOL...........Ive only used it for my last two cooks which were both briskets.

KenfromMI said:

@Ladeback69 , you think briquettes burn fast?  I haven't tried them in my egg with a L&S yet but I can get 18 hours out of them in my 18in WSM depending on the wind. How long can you get out of lump in you egg? I like them because I never get the VOC smell from them like lump as well. I have Rockwood lump I use as also. I also have an after market fire grate someone on here recommended. I can remember the name of it off hand though. Before each cook I just reach my hand through the access door and wiggle my fingers in the grate and knock down the extra ash. 

Well the longest brisket cook I have had is about 14 hours in my XL and I still had more then enough for a few 700 degree steak cooks out of the load of lump and the heat heat cooks burn it up faster.  I have never tested how long I could go on a L&S, but my guess would be at least 24 hours.  I may have to get a 20 pound brisket and test it out.  The last time my neighbor used my 22.5 WSM to do a brisket he cooked for 16 hours he had to add lump a couple times.  Now I never did.  I don't think he knew how much he could put in it.  The Egg will retain heat well at L&S, there for it doesn't burn the lamp as fast.  
I take it your 18 hour cook on the WSM was doing the warm season.  You would go through more when its cold.  Give the egg a try, but remember you don't need a water pan like in the WSM when doing a L&S.

Do you just keep adding your fresh lump on top of the partially burned lump in your egg? I also found with the WSM its not so much the outside temperature as it is the wind that consumes fuel. I used it year round for 9 years before receiving my egg. The egg definitely isn't bothered as much by wind for sure.