Started out with a 12# brisket. Trimmed probably around a pound of fat leaving about a 1/4". Put it on the XL at 10:00 last night with three fist size pieces of pecan and half a handful of hickory chips. Pulled at 10:00 this morning at 192 internal and double wrapped in foil with a can of beef broth. Wrapped in a towel and put it in a chest for two hours. This is my second brisket and they were both outstanding. Packing some up to bring to my folks.
Lesson Learned - I had trouble keeping the temp down. Tried to keep it at 250 but it stayed around 280 with the vents closed. Even ran up to around 300 at one point this morning with the vents closed. Finally realized what the problem was around daylight. There was about an 1/8" gap between the dome and the base at the back of the Egg. Simply lifted the dome and put it back down and it closed up. If you ever have trouble keeping the temp down, check your dome to base seal. Pretty lucky I didn't ruin a hunk of meat - the only thing I can figure is that it was choice instead of select.