Brisket on WSM

Last weekend I did a brisket - I didn't give the butcher any notice so ended up with mostly Flat.
Did it on the WSM because I didn't have the nerve to try a first low & slow on the Medium.

Lit a few Briqs in the chimney (the WSM already had some part burnt briqs in the bottom and I wasn't going to disturb them so there was no point using lump) to get the WSM warmed up. The BGE had a fair load of charcoal in from my last cook so I topped it up and put one lit briquette on top to see what the temp control was like with no cooking load, I didn't put the platesetter in so I could peek at the fire through the top.

Well the WSM did its usual magic but I had to open the vents a little later on in the cook (not my best brisket). The BGE however was still running along quite happily at 240 when I went to work the following morning 24 hours later without so much as a touch, albeit with no meat on board.
In fact it had only fallen to about 180 by the time I got home 36 hours from the start without touching anything.

I think I'm ready for a low & slow on the BGE!