I've read a lot about doing a brisket and was anxious to try, with family coming, I decided to dive in. I read several of the older posts and formulated a plan. I decided to do as others and do a night smoke, then I wouldn't be pressed. I've never been very good at regulating my BGE, translate that to little patience, so I purchased a Pitmaster IQ to regulate the temp for me and I've never regretted it. I wondered how full to build a fire pit and found my answer, I layered charcoal and soaked apple chips to nearly the top ring before lighting it. I trimmed and seasoned the brisket the morning before and wrapped it in saran wrap, taking it out of the fridge to bring to room temp before putting it on. I turned my plate sitter upside down with the rack on top, I'd wondered how to make this big piece of meat fit on my medium but found that answer also, I 'curled' it around the back side, about 9:00 PM I was ready to go, set my temp for 225, placed the brisket, clamped the alligator clip from the Pitmaster on the grate beside it and closed the lid. It wasn't long will the temp light was green, as in good to do, every so often I'd go check for the green light, finally about midnight I decided to call it a night. I woke up at 3:30, went to check, the light was green, I opened the lid just to check and the most wonderful smell came wafting out, heavenly! I had planned on 12 hours but at 7:00 am I found the meaning of 'buttah'! I poked the temperature probe in and it nearly went completely through! I wrapped in foil and the thing of beauty is resting in the cooler to be devoured later today. Thanks for all the answers to my questions, it's always great when things turn out.