I did my first brisket this morning and lower my 19 inch pizza stone lower with a hanger from egg accessories and put a drip pan on it. And raised the grate about two inches above the felt line using the flip ring for the XL.
I cooked it at 240 at the dome using BBQ Guru controls and it worked great. It did drop a little bit in the sixth hour down to 222 and I stirred the charocal towards the center and it went back up. Their was a lot of charcoal left in the end. It reached 195 in eleven hours and turned out really good. It was not very black only a very thin crust. I think on the XL you have to move your deflector lower than the place setter goes so as not to char the bottom of the brisket to much.
I used a rub of salt, pepper, onion powder and garlic powder letting it set overnight.
I put the remote for the BBQ Guru in the kitchen and went fishing and called my wife every couple of hours on what the P temperture was. It worked great now all I need is a dial up from my cell phone to check on the brisket. LOL
I did not get a chance to wrap it in foil because we ate right away.
I was fantastic.