I have trimmed and dry rubbed a packer brisket on my large egg. I start by getting temp to 250ish and throw it on about 10 at night. I have burnt two now but still can salvage some chop out of the point. Also I set the pacesetter legs up and put a pan of apple juice and Worcester. I monitored closely before going to sleep then woke up about 3:30am an it was already burnt. That means it was only cooking about 5 hours and the end of the flat was dry and charred.