I'd like to thank everyone for providing their input on my second brisket cook. It turned out much better than the first. I rubbed with sea salt and cracked pepper prior to placing it on the egg. Cooked indirect at a dome temp of about 250 (grid temp around 220). Using the daisy wheel and the bottom vent was a little challenging to keep the grid temp at 220. Used oak for the smoke (got the idea from the bbq episode on Diners, Dives and Drive Ins). I then wrapped the brisket in foil when it reached an internal temp of 165. Placed in back in the egg and continued the cook until the internal temp reached 190. (I'll attempt to include a picture below.) The brisket was only 4.5 lbs so I'll have to find a bigger one next time as many of you suggest they seem to cook better. The tell tail sign (that I use) is to measure the left overs...none in this case. Everyone enjoyed.
My wife made a zucchini, onion, tomato base sause (addind some provalone cheese to the sause at the end of the cook) and rice to compliment the brisket. Boy, nothing better, it was delicious.
Thanks to all,
Sorry I don't have more pictures, the troops were clammering to start dinner. Any interuption would have resulted in mutiny.