17 Hour Brisket

I started out with a 15.5 lb brisket. I rubbed it w/ Bad Byron's Butt Rob and that's it! I loaded the egg and put a bunch of Jack Daniels wood chips and pellets. No pans or anything, just let her flow! Got it up to 180 and threw her on there. Kept it at 180 fer 13 hours then checked her internal...she was 140 so I cranked it up until I got about 230 fer another 4 hours until her insides were 185 then took her off and wrapped her up fer 3 hours off. Cut her apart and ohhhhhh weeeeee she was/is great! My shift at worked were very appreciative and made quick work of about 1/3 of her! So good we didn't need any sauce but used some Sweet Baby Ray's to top her!!!