Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here
My pizza set up is plate setter legs up, regular grid, extender grid and then the pizza stone to get the stone higher up in the dome. I typically shoot for 550* for NY style pies; for deep dish usually go around 425-450*. However, different dough formulas do better at different temperatures - sugar or oil in the dough can burn at higher temps. Good luck.
I've used the dish soap approach without issue (damp paper towel, add dish soap, wipe entire outside of DO) - the soap was dry to the touch in under a minute. Post cook clean up just required water and a sponge, no scrubbing - at least on the outside. I find this easier than using a yard of foil for a large DO, especially around the handles.
Cooking at 200 is too low - you want brisket internal temp to hit somewhere in the 195-210 range (fork twist test), and you'll never get there. You can definitely bump temp up to 275 plus, but I would probably make other plans for dinner tonight - you have a ways to go and still need to get through the stall. My recollection of my last brisket about that size cooked at roughly 250 was an overnighter that took 16+ hours. Best of luck.